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Cake Flour

Biscuits's picture

Cake Flour (post #63288)


Cake flour is NOT the same as self-rising - totally different animals (so to speak).

Cake flour is generally made from southern soft wheat, and has a lower protein content than AP flour, so it gives you a more tender product.

You CAN substitute AP flour for cake flour - if using a measuring cup, just use 2 tablespoons less flour per cup of AP flour.  If weighing your flour, just substitute without adjustments. (This is according to Alice Medrich, one of the Goddesses of baking).

Life is tough - but it's tougher when you're stupid - Major Jeffrey F. Richardson, USMC

Ancora Imparo -

transona5's picture

(post #63288, reply #1 of 18)

Self-rising flour is flour that has had salt and leaveners added.

Cake flour is lower in protein than regular allpurpose flour which gives a more finer, tender crumb. Southern flours such as White Lily or Martha White have a protein amount close to cake flour and will work as a reasonable substitute. You can also approximate your own cake flour by using 3/4 cup sifted bleached all-purpose flour mixed with 2 Tbs. corn starch for 1 cup cake flour. Cake flour comes disguised in a box in most grocery stores. SoftasSilk is the most common brand found here. Hope that helped.

You can also order 5lb. bags online here:

Others will probably chime in with their suggestions, as well.

BTW, Welcome to CT. Stick around, the information is vast and the conversations are always interesting.


Edited to say Biscuit beat me typing...

Edited 10/23/2004 3:15 pm ET by Kontakte 66


UncleDunc's picture

(post #63288, reply #2 of 18)

At my regular grocery store, the cake flour comes in a box and is shelved with the mixes, not in a bag with the other flour.

RheaS's picture

(post #63288, reply #3 of 18)

UncleDunc is right. You may be looking in the wrong area. I have no idea why cake flour is packaged in boxes and shelved away from regular flour; however, I have found Swan's Down (red box) brand even in little country markets.

RHart18's picture

(post #63288, reply #4 of 18)

Your grocery store may not carry it.  My A&P does not, but my Pathmark and Shop Rite do.  But only in the boxes of Swan's Down, not the bags.

PauHana's picture

(post #63288, reply #5 of 18)

A long story on cake flour to illustrate a point:

Some years ago, I bought  a box of cake flour at a local grocery store (not a supermarket) to do a special cake for a surprise birthday party.  There were only two boxes on the shelf. The cake flopped big-time even though I was pretty sure I had done the recipe right.  I was annoyed enough that I dialed the 800 phone # on the box.
The lady asked for the numbers on the box, then exclaimed "My goodness, we haven't marketed that version for 24 months - when did you buy it?

They were apologetic (even though it wasn't their fault), & sent me a whole bunch of free coupons.

The moral(s) of this story:

Only buy from a store with high product turn-over
Hope the store you buy from understands the concept of stock rotation.



Hmm… I wonder if they meant to write:
¼ tsp of cayenne pepper instead of ¼ lb ?
Oh well – too late to worry about it now !


Who is Luke?
Why is his warm water
better than any other brand?


meljanbil's picture

(post #63288, reply #6 of 18)

Stuff like that is what makes people think they can't cook. 

RheaS's picture

(post #63288, reply #7 of 18)

That reminds me that I should check the date on my White Lily flour. I've made a couple of items with it recently and both have tasted off. I baked a batch of tried and true ginger scones and they were awful. I baked another batch using regular AP flour and they were as good as ever.

ark's picture

(post #63288, reply #8 of 18)

In the Christmas copy of FC it stated that there are 4-1/2 oz of flour in a cup for baking, I think, a cake.  Does this apply to all kinds of flour?

CookiM0nster's picture

(post #63288, reply #9 of 18)

No. It applies to all purpose flour. Cake flour is a bit lighter and bread flour a bit heavier, in my experience anyway.

Edited 10/27/2004 1:23 pm ET by COOKIM0NSTER

ark's picture

(post #63288, reply #10 of 18)

Where can I find an equivalence chart that shows the breakdown from T, t, Cups to oz and lbs?

Also, the correct weight and use of various flour?


Adele's picture

(post #63288, reply #11 of 18)

Many cookbooks have charts in them that convert volumes/weights.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

doyenne's picture

(post #63288, reply #12 of 18)

Here's a good one.



Where is Monica Lewinski when you need her?

ark's picture

(post #63288, reply #13 of 18)

Thanks for the information.  But, it is still confusing.  1 cup of all purpose flour = 110 grams which equates to 3.85 oz.  If the ingredients in baking are to be exact, how does one figure 3.85 oz.  Please be patient, I am a beginner. 

MadMom's picture

(post #63288, reply #14 of 18)

ark - where did you get the conversion of 1 cup to equal 110 grams?  The AP flour I use (King Arthur) is 4.5 oz per cup.

Things are going to get a lot worse before they get worse.
Lily Tomlin

ark's picture

(post #63288, reply #15 of 18)

I got the 110 grams per cup off the conversion chart Charlotte Baker submitted.

CookiM0nster's picture

(post #63288, reply #17 of 18)

1 cup of AP flour generally weighs 4.5 ounces, as MadMom said, which equals about 126 grams. Of course, it realy depends on how the author of the recipe fills thier cup, but most recipes these days are calibrated to a 4.5 ounce cup.

RheaS's picture

(post #63288, reply #16 of 18)

You don't have to be that exact. I would most likely use 3 3/4 oz if a recipe asked for 3.85 oz. I highly doubt that one tenth of an ounce is going to make a difference.

doyenne's picture

(post #63288, reply #18 of 18)

Sorry, looks as though I gave you a bad chart.  I'm metrically and mathematically challenged.


Where is Monica Lewinski when you need her?