Can you use all purpose flour for cake flour?

You can use all-purpose flour for cake flour, but it won't be ideal. Cake flour has a lower protein content, which results in a lighter, more tender cake. All-purpose flour, on the other hand, has a higher protein content, making it more likely to produce a cake that is dense and chewy.

Here's how to adapt a recipe using all-purpose flour:

1. Substitution: For every cup of cake flour, use ¾ cup of all-purpose flour and ¼ cup of cornstarch. This will lower the protein content of the flour and create a texture closer to cake flour.

2. Aeration: Gently whisk the all-purpose flour and cornstarch together before adding them to the other wet ingredients. This will aerate the flour and create a lighter texture.

3. Don't Overmix: Overmixing will develop the gluten in the flour, resulting in a tougher cake. Mix the batter just until combined.

4. Reduce Liquid: All-purpose flour absorbs more liquid than cake flour. You might need to reduce the liquid in the recipe slightly to prevent the cake from being too moist.

5. Experiment: The best way to get the desired results is to experiment. Start with the above substitutions and adjust the recipe as needed to achieve the desired texture and consistency.

Remember, using all-purpose flour for cake flour won't result in the same delicate and airy texture as a cake made with true cake flour. However, it can still produce a good cake if you adapt the recipe appropriately.