"> Fay Wouk > wrote in message
>...
> > I want to use one of my favorite scone recipes, which calls for
> > all-purpose flour, but I am currently living in New Zealand, where they
> > don't have any such thing - only cake flour and high grade (bread)
> > flour. I understand all purpose flour is a mix of the two. Does anyone
> > know what the correct proportions would be? Should I use half and half?
> >
> > thanks,
> > Fay
>
What you are calling "cake flour" may in fact be what is often called "plain
flour" in the UK, Australia and New Zealand. There used to be 3 flours
available to the average housewife in those countries: plain, self-raising
and bread. The plain would be the equivalent of North American All-Purpose.
Anyway, what have you got to lose by trying the "cake" flour? Just a
dollar's worth of flour and an hour in the kitchen.
Graham