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All purpose flour VS Cake flour

post #1 of 4
Thread Starter 
Hi! I want know if I can change the all purpose flour in a recipe for cake flour? Exemple: If the cake calls for 3 cups of all-purpose flour, can I put 3 cups of cake flour? Because I know that ake is more ligher of the all-p. Or the equivalence is not the same?
post #2 of 4
I regularly swap out cake flour for AP flour in cake recipes and have never made any adjustments. The cake flour cakes come out airier and more delicate, but I've not seen any other difference.

I usually only have cake flour and not AP. Tried using cake flour in a cookie recipe once, out of curiosity. Would not recommend icon_smile.gif.
post #3 of 4
Not exactly. AP flour weighs 4.25oz per cup, cake flour weighs 3.5oz per cup. So if you are measuring by volume (cups), the recipe actually needs more cake flour by volume then it would AP flour. Especially with a professional grade recipe, the leavening, sugar and fat has been fine tuned based on the weight of the flour. All this is to say that your recipe will most likely turn out decent, but you run a chance it could sink, be too wet, not rise properly, have a gummy texture, be too soft, be too crumbly, crystalize on top etc.

So, if you want to substitute cake flour for AP, then use a digital scale and a little math. Say your recipe calls for 2 cups of AP flour. 2 cups AP = 8.5oz. As long as you use 8.5oz of cake flour, your recipe will turn out.

This does NOT really work the other way around. If your recipe calls for cake flour, you should always use cake flour.
post #4 of 4
Thread Starter 
Hi! Ok well the only most important thing it's to have the numeric convertion for put the same amount of flour. So 500gr of all-purpose flour and change for 500gr of cake flour thats good?

It's sur the visual amount of cake flour will be much than the ap flour but the weight is the same. icon_smile.gif
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