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Original poster

American's- what is 'cake flour'.

17 replies

jojo28 · 21/08/2006 22:41

Obviously it is flour to make cakes with but what would be the equivalent here in the UK... self raising flour?

OP posts:
expatinscotland · 21/08/2006 22:42

It's normal flour that's been sifted.

Californifrau · 21/08/2006 22:43

This reply has been deleted

Message withdrawn at poster's request.

PrettyCandles · 21/08/2006 22:45

I believe it's plain flour...but as my recipe book with the conversion is still packed (we 'only' moved house 6m ago), I can't double-check.

expatinscotland · 21/08/2006 22:47

sour cream's as close as you can get.

i miss half n half, tho!

expatinscotland · 21/08/2006 22:48

no, plain flour is 'all purpose' flour.

sansouci · 21/08/2006 22:49

Isn't it superfine flour?

expatinscotland · 21/08/2006 22:49

self-raising is the same there. whole meal is 'whole wheat'.

expatinscotland · 21/08/2006 22:49

yeah, that's it, sansouci. it's been refined to be very fine. you can get the same effect by sifting plain flour.

makes a light, fluffy white or yellow cake.

Alibaldi · 21/08/2006 22:50

I can get creme fraiche in our local safeway. Self-raising is my understanding of cake flour. Although I use all-purpose here because of the altitude and cakes rise no probs. Expat half and half - is rather yummy in coffee have to say. But I'm a skinny vanilla latte girl me.

expatinscotland · 21/08/2006 22:52

the best is Silk coffee creamer. Oooooo. A slice of heaven. I'm half n half girl all the way - I like Horizon brand.

DON'T sub in self-raising for cake flour! It's got the rising agent - baking powder or bicarb+salt added in.

sansouci · 21/08/2006 22:52

Hey, don't knock Betty Crocker! It's thanks to her that I can make a cake that actually rises... Agree you can taste all the artificial flavouring but at least it's presentable & the kids love it. (Once a year, she hastens to add.)

expatinscotland · 21/08/2006 22:54

That's another thing, Ali, I forgot how shit my baking would sometimes turn out w/that damn altitude adjustment. Even Bisquick stuff sometimes got all screwed up.

expatinscotland · 21/08/2006 22:56

I love love love Scotland!

Original poster
jojo28 · 21/08/2006 22:58

On the Joy of Baking web site they say cake flour is flour that has 'a 6-8% protein content and is made from soft wheat flour' whereas all purpose flour has a '12% protein content and is made from a blend of hard and soft wheat flours'. I know I'm being a bit picky but I have an American recipe for cupcakes and I want them to be perfect and just like I remeber them. The recipe specifies 'cake flour'.

OP posts:
expatinscotland · 21/08/2006 23:02

I never used it in the US. I bake entirely out of American cookbooks b/c I can't be arsed w/scales.

I sifted all purpose flour and used that b/c I also couldn't be arsed w/cake flour b/c I only used a few recipes which called for it.

sansouci · 21/08/2006 23:08

er, how d'you get your cakes to rise, expat? I'd be really pleased to make a successful one from scratch.

Alibaldi · 22/08/2006 00:09

To get cakes to rise here in Colorado. I use less sugar, less baking powder and more liquid and the turn out just fine Especially my choccie ones

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