White Lily Flour Instead Of Cake Flour
Baking By San-Cakes Updated 17 Apr 2011 , 12:56am by southerncross
Can I use White Lily All-Purpose Flour instead of Cake Flour, when I make this Strawberry Cake from scratch recipe, I found on your web site. I have used Cake Flour in the past and to me, it make my cakes be dry. Give me some suggestions about White Lily All-Purpose Flour over Cake Flour. I need this info ASAP, I have to make this cake in a few hours. Thanks, Cassandra
Might not be a good idea...
Here is what I found on a quick internet search:
Can I Substitute "All-purpose" Flour for "Cake Flour"?
Cake flour contains less gluten than all-purpose flour and produces a more tender texture. Though results won't be the same, in an emergency, you can substitute 7/8 cup of all-purpose flour for one cup of cake flour.
Try this link also:
http://www.taunton.com/finecooking/pages/c00003.asp
Not all All Purpose flours are created equal. It's not about what it's called but rather the protein content that determines whether a particular flour is suitable for cakes.
Cake flour like SoftasSilk has a 6-8% protein content and is made from soft wheat flour.
White Lily All Purpose Flour is also made from soft wheat flour with 8% protein content.
Gold Medal and Pillsbury All Purpose Flour has about 11%
So you can safely use White Lily AP for cake flour in your cakes.
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