All-purpose flour and cake flour is different because the protein content in each type of flour are different. All-purpose flour contain 10 to 12 percent protein, while cake flour contain 7 to 9 percent protein. The protein content in a flour is important to note in cake and baking in general because the protein content will dictate the amount of gluten that form in the batter.
Gluten add structure to the baked good, but too much gluten can make a cake too tough. Cake flour is used to make cakes because it create a soft texture in the baked good. All-purpose flour can be substitute for cake flour in recipes.
How to Use All-Purpose Flour Instead of Cake Flour
For every one cup of cake flour that is listed as the required ingredient in a recipe, 3/4 cup of all-purpose flour and 2 tablespoons of cornstarch can be used as the substitute. You must mix the all-purpose flour and cornstarch together and sift it multiple times. Sifting incorporate air into the flour, and it also breaks up any clump in the flour.
The cornstarch act as a diluter for the protein content in the all-purpose flour, which mimic the protein content in cake flour. Flour come in many different types and has different protein contents and baking uses. Bread flour contains 12 to 14 percent protein.
This flour is used to make yeast doughs, such as bread, because the high protein content in bread flour create a chewy texture. Pastry flour contains medium amount of protein. This flour is used to make biscuits because it create a light texture.
Do not use almond flour or coconut flour in place of cake flour. Both of these flours does not contain gluten. If you use these flours in place of cake flour, the resulting cake may become gummy with almond flour or crumbly with coconut flour.
Accuracy in measuring flour are important when using all-purpose flour to substitute for cake flour. Use a kitchen scale to measure the flour for accuracy. All-purpose flour weigh 120 grams per cup, while cake flour weigh 100 grams per cup.
If measuring cups are used, spoon the flour into the cup and level the flour with a flat edge. Do not scoop the flour direct from the bag into the cup because this will pack the flour and result in an incorrect measurement. An incorrect measurement will change the texture of the baked good.
Store all flour in airtight container to preserve the flour. All-purpose flour can be stored in a pantry for six to eight months. Cake flour absorb more moisture, so it must be stored more carefully.
Always check the flours for off smell or pests before using the flour in a recipe. If the flour smell rancid, it will ruin the flavor of the baked good that use the flour. When using all-purpose flour as a substitute for cake flour, follow the baking instruction for the recipe.
Do not overmix the ingredient in the batter. Overmixing the batter will develop the gluten in the flour. Too much gluten will make the cake tough.
Additionally, the oven temperature might need to be adjusted because flours with low protein content brown more quick in the oven. By following these instructions for using all-purpose flour as a substitute for cake flour, you can achieve the same texture in baked goods as cake flour do.