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Can I substitute all purpose flour with cake flour?

I am baking a cake for a dear friend of mine for her birthday, and the recipe calls for all purpose flour. I know that with cake flour the cake turns out light and moist as compared to all purpose flour coz of less gluten. Can I substitute all purpose flour with cake flour, or is there a measure that I need to follow? Appreciate your replies ! :)

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  1. I found this online:
    Cake Flour vs. All Purpose
    Cooking tips: To substitute all-purpose flour for cake flour, measure out 1 cup of all-purpose flour, and then remove 2 tablespoons.

    source:http://cooking.lifetips.com/faq/91248...

    5 Replies
      1. re: Augusta

        amishad was inquiring about subbing cake flour for all purpose and not vice versa. Also when you sub all purpose for cake, you remove 2T and add 2T of cornstarch to lighten it up.

        Anyway, you generally can use cake flour if you had no AP on hand. In fact, it will probably turn out better, due to the lower gluten content. I think cake flour has more acid in it, though.

        1. re: C. Hamster

          Actually what amishad is asking isn't about substitution, the recipe specifically calls for AP flour. The person who wrote the recipe will have already accounted for the differences between AP and cake flour. If you'd rather use cake flour, find a recipe that calls for it. There certainly is no shortage of good cake recipes that use cake flour.

          1. re: Buckethead

            amishad asked "Can I substitute all purpose flour with cake flour ...?"

            I hope the cake turned out well.

            1. re: C. Hamster

              Yes! It did turn out really tasty! and everyone loved it! but it was not moist enough, according to me. The frosting was yummy! I finally used AP flour, coz I didnt want to mess up the recipe and take a chance. I know that using cake flour, it does turn out fluffy. I am gonna try using cake flour this weekend! thank you all!:)

      2. This may be getting a little technical, but you might find it interesting. According to "The Inquisitive Cook", it's the protein content of flours that determine how we use them. AP flour generally has a protein content of 9-13%, but that can vary according to where you live. AP flour in the southern U.S. has a lower protein content than AP flour in Canada, for example. Cake flour has a protein content of 7.5-9%. So, if your AP flour has a low protein content, it may be interchangeable with cake flour. The label on the bag of flour should indicate its protein content. It can also vary from brand to brand.

        Just thought I'd offer this up, as I recently researched it for one of my baking projects.

        2 Replies
        1. re: cookingschool

          Interesting. I live in the South, and I use AP flour and cake flour interchangeably, with the exception that I try to use cake flour for angel food cakes if possible.

          1. re: danna

            Southern cooks prefer a lower guten flour for flaky biscuits. Consequently, most flour sold in the south tends to be lower gluten (Martha White for example) but AP flour sold in other regions is different. It's more difficult to make a "good" biscuit out west for that reason.