Can you use plain flour instead of cake flour?

You can generally use plain flour instead of cake flour, but it will change the texture of your cake. Here's why:

Cake flour:

* Has a lower protein content (around 7-8%).

* Creates cakes that are lighter, airier, and more tender.

* Makes cakes easier to rise.

Plain flour:

* Has a higher protein content (around 10-12%).

* Produces cakes that are denser and chewier.

* Can make cakes harder to rise and may lead to a tougher texture.

Here's how to substitute plain flour for cake flour:

* Reduce the amount of plain flour used by 2 tablespoons for every cup of cake flour required. This will help compensate for the lower protein content and create a lighter cake.

* Add 2 tablespoons of cornstarch for every cup of cake flour required. This will help mimic the low protein content of cake flour.

* Make sure you sift the plain flour thoroughly before using it. This will aerate the flour and make it lighter.

Note: If you're using a recipe that specifically calls for cake flour, it's generally best to follow the instructions as closely as possible. However, these substitutions can work well in a pinch.

Ultimately, the choice is yours! If you're looking for a lighter, airier cake, then it's best to use cake flour. However, if you don't have cake flour on hand, plain flour can be a decent substitute.