Thank you very much for all your help. Unfortunately with the hot humid
weather in the NY area lately, I didn't get a chance to go to the
supermarket. Even if I did, I probably wouldn't want to turn the oven on in
this weather! At least I'll know what to look for tomorrow.
I am using Outlook Express so i can't see the info you're referring to but
it's good to know/

Thanks again!

> wrote in message
ups.com...
> Hi Giz-
> It may be located near the cake mixes, as opposed to with the other
> flours, sugars etc. Here in the US it's in boxes.
>
> The standard substitute I have always heard is remove 2 TB from 1 cup
> of all purpose flour. AP flour has more gluten than cake flour, which
> with mixing adds body to things like bread, something you don't want in
> an angle food cake.
>
> I believe pastry flour is a finer milled flour than AP and that cake
> flour is finer milled than pastry. And in some instances the terms
> pastry flour and cake flour are used interchangeably.
>
> I haven't made an Angel food cake in years but since your goal, I
> believe, is to deflate your egg whites as little as possible you'll
> want to barely incorporate the flour, so there's not much chance for
> the mixing to develop the gluten anyway.
>
> Also, there's no fat to "carry the flavor". So go for truly fresh,
> organic eggs that have real flavor, and use real extracts if you're
> adding them. The cake is so "simple" you want the best ingredients.
>
> There really are differences in flour taste as well. I'm a bread baker
> and there's definitely a difference in the finished product using brand
> X AP flour compared to something like King Arthur. Keeps it
> interesting <G>!
>
> -Marylouise
> in SF Bay
>
> Gizmo wrote:
>> I wanted to try making an Angel food cake. The recipe calls for "cake
>> flour". I scoured 3 supermarkets near me including Whole foods but was
>> unable to find it. I found "Pastry Flour" is this the same?
>>
>> I never realized there were so many types of flour!
>>
>> Thanks!
>