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Hi Candice,
Thank you for visiting Diana's Desserts Discussion Forum, and Welcome to Diana's Desserts Website for Home Baker's.
Here is some information about Cake Flour:
Cake or pastry flour is a fine-textured, soft-wheat flour with a high starch content. It makes particularly tender cakes, pastries, etc.
Cake flour is soft-wheat flour.
Equivalents: 4 1/2 cups Cake Flour = 1 pound.
Substitutes:
Pastry flour (This has more protein than cake flour but less than all-purpose flour. Cakes made with pastry flour tend to be a bit less delicate and crumbly.)
OR:
All-purpose flour (Substitute 7/8 cup all-purpose flour for each cup of cake flour and add 2 tablespoons of cornstarch for every 7/8 cup all-purpose flour used. Cakes made with all purpose flour tend to be less delicate and crumbly.).
Hints:
These substitutions will perform better if you also do this:
(1) Mix the batter as little as possible.
(2) Separate eggs, beat the whites, and fold them into the batter.
By the way, I don't know where you live, but here in the USA, Cake flour can be purchased at the supermarket.
I hope this information helps you out, and please let me know how the Almond Butter Melt-Aways turned out.
Sincerely, Diana
Diana's Desserts
Email: diana@dianasdesserts.com
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Reply to this Discussion
Candice
03-23-2003 @ 1:20 AM
03-23-2003 @ 9:37 AM