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Substituting AP flour for cake flour

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Substituting AP flour for cake flour

expatslat | Mar 22, 2006 08:05 AM

I made this recipe (it's a halved version of the Lemon Ginger Cake posted on the Epicurious website) a couple of days ago, and while it's ok, it's nothing to write home about.

It turned sort of gummy after a day... Could this be fixed by substituting regular all-purpose flour for the cake flour? Is there any compelling reason to use cake flour in this recipe?

Thanks for any advice

LEMON GINGER CAKE WITH LEMON-CREAM CHEESE FROSTING

1 c. sugar
3/4 c. unsalted butter, room temp.
2 eggs
1.5 tbsp. lemon juice
1/2 tsp. lemon peel
1/2 tsp. vanilla

1.5 c. cake flour
1/2 tbsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. buttermilk

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