Can you substitute cake flower with all purpose flower?

Cake flour is a finely ground wheat flour with a low protein content, typically between 8-10%. All-purpose flour, on the other hand, has a higher protein content, usually ranging between 10-12%. This difference in protein content affects the texture of baked goods.

Cake flour produces baked goods with a soft, tender crumb, while all-purpose flour produces baked goods with a chewier texture. When substituted in place of cake flour, all-purpose flour can alter the texture and consistency of the final product, resulting in a denser, less tender crumb.

If you do not have cake flour on hand, you can make a suitable substitute by combining all-purpose flour with cornstarch. To make one cup of cake flour substitute, combine 1 tablespoon cornstarch with 1 cup minus 2 tablespoons of all-purpose flour. Sift the mixture together to ensure even distribution of the cornstarch.

Remember that this substitution is not an exact replacement for cake flour and the final product may have a slightly different texture compared to using cake flour alone.