Cake Flour

I usually sift my flour twice with a sifter and use an all purpose flour, it always works fine. Soft as silk is the cake flour I purchase and use for souffles, I always worry this would be a flop without using that one and haven't taken a chance on souffles with regular flour...

To Substitute true cake flour you mustsee here for the true differences between

Cake Flour vs All-purpose Flour

One flour may be used for the other if their difference is taken into consideration.

When using all-purpose flour, remove 2 tablespoons of flour from every cup called for in the recipe and add 1 tablespoon of cornstarch.


*Cake flour is made of soft wheat flours. All-purpose flour is made from a blend of hard and soft wheat flours, not as high in gluten as cake flour.

Thanks Jann!

Pastry flour is getting harder to find in stores. I have learned to ask if the store carries it, and where it might be (they group things differently today so flours may not all be together in one spot). Online is getting to be a better way to find things. But, if you are needing some pastry flour, most times you use regular whole wheat or unbleached flour, or a combo of the two (depending on what you are making), and sifting it.

Oh, I think that's another good way to do it. It's nice to have several options on how to do something. I can't remember the last time I needed a pastry flour, so it is not something I am likely to have here. Good discussion!