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Jerene is asking: (2 answers)

What is the difference in cake flour and sifted flour? Do you use more or less of it?

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Last updated: Jun. 23, 2012 2:43 pm
Posted: Jun. 22, 2012 1:05 pm

Answered by: BEARLYBARBIE
	Jun. 22, 2012 1:11 pm Cake and pastry flours consist entirely of soft wheat, and all-purpose flour is made from a mixture of soft and hard wheat. 1 cup of all purpose flour minus 2 tablespoons (1c – 2tbsp) is equivalent to 1 cup of cake flour. If you want to substitute cake flour for all purpose, use 2 cups of cake flour plus 2 tablespoons (2 cups + 2 tbsp).

Comments:
	sassyoldlady Jun. 22, 2012 1:17 pm And 'sifted' flour is a method, not a type of flour. You can sift any flour by putting it through a sifter or sieve and then measure after it's sifted.

	Goodfood Jun. 23, 2012 3:47 am ^^ I agree, you can't make cake flour simply by sifting or adding something to it. However, from a practical standpoint, cake flour is VERY expensive and you won't be able to tell the difference in most recipes if you simply use AP flour. With professionally written recipes "1C flour sifted" means measure then sift while "1C sifted flour" means sift first.

Answered by: DairyQueen
	Jun. 23, 2012 4:41 am Good Morning, Jerene. When I was growing up, my Mom swore by Softasilk. She always made the best cakes with it. However, a dear friend told her she made her own Softasilk at home by measuring the amount she would need of all purpose flour, sifting it 3 times, yes 3 times. My Mom tried it, and it worked fine. She made her own thereafter. Hope this helps you, too.

Comments:
	Goodfood Jun. 23, 2012 2:43 pm Sifting AP flour doesn't turn it into cakeflour. The % protein is different, on some recipes it will make a difference. Sifting flour aerates it or makes it lighter, but won't change the % protein. ... http://www.ehow.com/facts_5809344_cake-flour-vs_-purpose-flour.html

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