Can you use all-purpose flour in place of cake flour?

You can use all-purpose flour in place of cake flour, but it will result in a denser, chewier cake.

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 more tender crumb.

* Starch Content: Cake flour has a higher starch content, which contributes to its delicate texture.

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

1. Measure Accurately: Use the spoon-and-level method for measuring flour. This ensures you're not packing in too much flour, which can result in a denser cake.

2. Reduce the Amount: For every cup of cake flour called for in the recipe, use ¾ cup of all-purpose flour.

3. Add Starch: To compensate for the lower starch content in all-purpose flour, add 2 tablespoons of cornstarch per cup of all-purpose flour used.

4. Test the Texture: You may need to adjust the amount of flour based on your desired texture.

Important Note: While this method can work, it's not a perfect substitute. Cake flour will always produce a lighter and airier cake. If you're aiming for a classic cake texture, it's best to use cake flour if possible.