Can you use flour an a recipe if it says cake flour?

You can use all-purpose flour in place of cake flour, but you'll need to make some adjustments to get the best results. Here's why:

* Protein Content: Cake flour has a lower protein content (around 7-8%) compared to all-purpose flour (around 10-12%). This lower protein content results in a softer, more tender crumb.

* Gluten Development: Lower protein means less gluten development, which is crucial for a light and airy cake.

Here's how to substitute all-purpose flour for cake flour:

1. Decrease the Amount: For every cup of cake flour called for, use 1/4 cup less all-purpose flour. This helps compensate for the higher protein content.

2. Add Starch: For every cup of all-purpose flour, add 2 tablespoons of cornstarch or potato starch. This helps reduce gluten development and create a softer texture.

3. Whisk Thoroughly: Be sure to whisk the flour and starch together thoroughly to ensure even distribution.

Keep in mind: Using all-purpose flour as a substitute might not result in the same delicate texture as a cake made with cake flour. If you're looking for a truly light and airy cake, it's best to use cake flour.