I have a question about the recipe "Maialino's Olive Oil Cake" from Genius Recipes. How would this cake perform with cake & pastry flour?
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Should be fine...may sink a little in the middle. Any particular reason you want to use it?
I try to limit the types of flour I keep on my shelf. I keep cake & pastry flour. I also have bread flour. I was wondering if for a cake the cake & pastry flour would be even better. Or would it be better to use a combination of the cake & pastry four to emulate all purpose flour?
meant to further ask if it be better to use a combination of the cake&pastry flour and bread flour to emulate all purpose flour?
I would just give it a go with the pastry flour....you may prefer the result.