Hi again Nancy, I made the cake with all purpose flour. I think that I will stop here, because we love it as is! I do think that I will increase the vanilla a bit next time though. I scraped the bowl every time the recipe specifies to do so, but I couldn’t see what benefit scraping the beater blade would provide since the batter on the blade is destined to be mixed in anyway.
Nope, haven't done it. But my Food Substitutions Bible (a reliable guide since its 2003 publication) says if you're using cake flour to replace AP *it will give a lighter texture in the end product (cake); *recipe will require 1c and 3 tbsp cake flour for every 1c of AP (for metric - 250g and 45g cake flour to replace 250g AP). FYI It also says cake flour not recommended for cookies and quick breads. Good luck and please report on your results!
Thanks Nancy for your quick response. The guideline I always follow when substituting cake flour for all purpose flour is to add 2 tbl. per cup. But, my question was not about how to substitute but if I should do so in this cake since the author is so very specific about everything and because everyone has raved about the texture,. That's why I am a bit hesitant to make the substitution...
Dickens the Dog - Follow up, as see no other reports here. A web search found many pound cake recipes/blogs use the cake flour as an alternative, and some even recommend it over AP for pound cakes. Results include "lighter, loosely structured crumb and fluffy texture" cited from https://www.masterclass.com/articles/cake-flour-vs-all-purpose-flour
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7 Comments
I made the cake with all purpose flour. I think that I will stop here, because we love it as is! I do think that I will increase the vanilla a bit next time though. I scraped the bowl every time the recipe specifies to do so, but I couldn’t see what benefit scraping the beater blade would provide since the batter on the blade is destined to be mixed in anyway.
But my Food Substitutions Bible (a reliable guide since its 2003 publication) says if you're using cake flour to replace AP
*it will give a lighter texture in the end product (cake);
*recipe will require 1c and 3 tbsp cake flour for every 1c of AP (for metric - 250g and 45g cake flour to replace 250g AP).
FYI It also says cake flour not recommended for cookies and quick breads.
Good luck and please report on your results!
Still looking forward to your report, if you go ahead with cake flour.
Follow up, as see no other reports here.
A web search found many pound cake recipes/blogs use the cake flour as an alternative, and some even recommend it over AP for pound cakes.
Results include "lighter, loosely structured crumb and fluffy texture"
cited from
https://www.masterclass.com/articles/cake-flour-vs-all-purpose-flour