Can I Use Regular Flour Instead of Cake Flour

All-Purpose Flour vs. Block Flour — What'due south the Divergence?

Every flour is created equal, right? Not necessarily. The main difference in wheat flours found on the grocery store shelves is the amount of protein they contain. The higher the percentage of protein plant in the flour, the greater the strength.

All-purpose flour is, well, an accommodating good flour to use for baking breads, cakes, muffins, and for mixing up a batch of pancake batter. All-purpose has poly peptide content of 10-xiii% and information technology will perform very well, time after time. But if you desire to brand really soft cake layers, reach for cake flour. Cake flour has 8-9% protein, making it the weakest flour on the shelf, and it bakes up into meltingly tender cake layers.

To substitute block flour for all-purpose flour, the most accurate way to do information technology is to pull out the kitchen scale and substitute it ounce for ounce. All-purpose flour weighs about 4.5 ounces per cup while cake flour weights almost 4 ounces per cup. What? Look a minute. Everyone knows that i cup is 8 ounces, so how can ane loving cup of all-purpose flour be only iv.5 ounces? This is a common area of confusion, and so allow's clear it upwards. If you fill a 1 cup dry out measuring loving cup with water, information technology will counterbalance 8 ounces. Just flour weighs less than water, so 1 dry out measuring cup of all-purpose flour only weighs 4.five ounces.

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Back to computing the substitution: If your recipe calls for 2-1/two cups of all-purpose flour, or 11.25 ounces (2.five cups x 4.5 ounces=11.25 ounces), weigh out enough cake flour to equal 11.25 ounces. If you measured the cake flour by volume it would equal 2 three/4 cups plus 1 tablespoon.

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Source: https://www.cookinglight.com/cooking-101/essential-ingredients/all-purpose-flour-vs-cake-flour-whats-the-difference

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