It seems like there might be a typo in your question. I assume you meant to ask how to substitute all-purpose flour for cake flour in recipes, as cake flour cannot be substituted with itself.
If a recipe calls for cake flour, but you only have all-purpose flour, you can make a simple substitution with some adjustments. Cake flour has a lower protein content than all-purpose flour, which results in a softer, more tender texture in baked goods. To mimic the characteristics of cake flour, you can follow these steps:
Substitute all-purpose flour for cake flour:
Ingredients:
Instructions:
- Measure the amount of cake flour required in the recipe.
- For every cup of cake flour, remove 2 tablespoons of all-purpose flour. This is to lower the protein content and mimic the texture of cake flour. So for every cup of cake flour needed, you'll use 1 cup minus 2 tablespoons of all-purpose flour.
- Sift the all-purpose flour. Sifting helps to lighten the flour and remove any lumps. This is important since cake flour is typically very fine and light.
Keep in mind that the substitution won't be 100% identical to using cake flour, but it should work well in most recipes. The final result may be slightly different in texture and tenderness but should still be enjoyable. If possible, it's best to use cake flour for recipes that specifically call for it to achieve the desired outcome.
Additionally, if you find yourself baking frequently, you can keep both cake flour and all-purpose flour on hand to use them as needed in different recipes.