Has anyone used cake flour? I’m trying to make a 6 x3 inch cake and can’t seem to find a recipe using this type of flour. I have a Madeira cake recipe and also a Victoria sponge recipe from here that I use but they use different flours. I’ve tried to look and see if there’s a way of converting the recipes but can’t seem to find anything
Cake flour (1 Viewer)
- Thread starter Rachael
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Hi @Rachael
I have looked at Cake Flour in the past but to be honest because I'm happy with the flour I use I try and stick with flours that are available to all my members.
Cake flour contains a lower protein content to that of plain (all-purpose) flour so will produce less gluten when baking (structure of the cake) the higher the protein content the better structure. However because there is only a slight difference between the two flours you'll get a slightly softer tender cake if you use cake flour.
You can make your own Cake Flour with plain flour and some cornflour but I digress slightly. You can substitute out on recipes but then you are experimenting with the flours as you're changing the original recipe.
If you are looking to try out Cake Flour I would look for a tried and tested Cake Flour recipe that you know works or has reviews from others and then experiment with recipes you already have. Either that or just go for it and see how it turns out. Recipes are a science but I have split my Victoria Sponge Recipe into a half and half cake using wholemeal flour and it turned out lovely so you may wish to to use half plain flour and half cake flour and see if that works for you?
Either that or the Americans use Cake Flour a lot so you'd be good to choose one of their recipes. Their Pound cake has a similar texture and consistency to our Madeira cake so that may be something to help narrow down a recipe if you want to try it out.
I've found this on Nigella's site to help give a slightly more indepth overview of Cake Flour which might help you out a bit more.
www.nigella.com
Hope this helps.
Best wishes
Angie
I have looked at Cake Flour in the past but to be honest because I'm happy with the flour I use I try and stick with flours that are available to all my members.
Cake flour contains a lower protein content to that of plain (all-purpose) flour so will produce less gluten when baking (structure of the cake) the higher the protein content the better structure. However because there is only a slight difference between the two flours you'll get a slightly softer tender cake if you use cake flour.
You can make your own Cake Flour with plain flour and some cornflour but I digress slightly. You can substitute out on recipes but then you are experimenting with the flours as you're changing the original recipe.
If you are looking to try out Cake Flour I would look for a tried and tested Cake Flour recipe that you know works or has reviews from others and then experiment with recipes you already have. Either that or just go for it and see how it turns out. Recipes are a science but I have split my Victoria Sponge Recipe into a half and half cake using wholemeal flour and it turned out lovely so you may wish to to use half plain flour and half cake flour and see if that works for you?
Either that or the Americans use Cake Flour a lot so you'd be good to choose one of their recipes. Their Pound cake has a similar texture and consistency to our Madeira cake so that may be something to help narrow down a recipe if you want to try it out.
I've found this on Nigella's site to help give a slightly more indepth overview of Cake Flour which might help you out a bit more.
What Is Cake Flour? | Ask Nigella.com | Nigella Lawson
I have seen some recipes using cake flour. I can't get this in Australia, should I use self-raising flour or plain flour instead?
www.nigella.com
Hope this helps.
Best wishes
Angie
@Rachael Ah, righty. They use it a lot over there, but it's much harder to get here. As I said, try it the half and half if you're up for an experiment, or look for a US recipe that uses it fully.
You could make two Madeira Cakes or pound cakes and stack them to give you a tall cake. One of my other members Janey stacks two Victoria sponges to make a tall cake but you'd have to make Madeira because the Vic sponge uses self-raise flour.
The first pic is of the tall vic sponges she did and the other is the beautiful finished cake she did.
Just food for thought, but you do you.
You could make two Madeira Cakes or pound cakes and stack them to give you a tall cake. One of my other members Janey stacks two Victoria sponges to make a tall cake but you'd have to make Madeira because the Vic sponge uses self-raise flour.
The first pic is of the tall vic sponges she did and the other is the beautiful finished cake she did.
Hi, finished the cake yesterday, got collected this morning, they loved it xx
Just food for thought, but you do you.
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