Can replace all purpose flour with cake flour?

You can sometimes replace all-purpose flour with cake flour, but it's not always a one-to-one substitution.

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 makes cake flour produce a tender, light crumb, while all-purpose flour creates a chewier texture.

* Texture: Cake flour also has finer granules, making it more delicate and airy.

When you can replace all-purpose with cake flour:

* Cakes and pastries: If you're aiming for a light and fluffy cake or pastry, cake flour is often preferred.

* Recipes that specifically call for cake flour: Follow the recipe instructions if it explicitly calls for cake flour.

When you should avoid substituting cake flour for all-purpose:

* Recipes requiring gluten development: If you need a dough with chewy texture (like bread or pizza crust), cake flour won't provide enough gluten.

* Recipes that call for all-purpose flour: If a recipe calls for all-purpose, using cake flour will result in a different texture.

How to make your own cake flour:

If you don't have cake flour, you can make your own by removing some of the starch from all-purpose flour. Here's how:

1. Measure out 1 cup of all-purpose flour.

2. Remove 2 tablespoons of the flour.

3. Replace the removed flour with 2 tablespoons of cornstarch.

4. Whisk thoroughly to combine.

Remember: Always test a small batch of your recipe before baking the whole thing to ensure the texture is to your liking when using a substitute flour.