"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cake flour vs. all purpose flour- Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Cake flour vs. all purpose flour-, by , is from The Lawson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pati Lynn
Added: Wednesday, February 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cake flour is a low protein flour that helps produce a tender texture in baked goods, and is often called for in pies, biscuits, and cakes. It is sold in pretty small quantities, generally a 3-pound box, which anybody can use up, given a little imagination and initiative. But for only a third of a cup, you can certainly substitute all-purpose flour in your recipe.

All-purpose flour absorbs water better than cake flour, so you may want to add a little extra moisture to the recipe to get the right consistency in your batter, or cut the amount of flour by a teaspoon or so.


Directions:
Directions:
as above

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

510W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!