I'm really looking forward to staying there for a couple days. I'm going to get out to the Desert Museum (for the third time!) and go walking/hiking in the parks and trails. I'm expecting it will rain some, but so what, it's not like it doesn't rain here!

Timelies all!

You know what I strangely can't find? Cake flour. Did it go out of vogue? My supermarkets have two different sorts of bread flour each, but no cake. The Cake Bible and Cook's Illustrated say cake flour, and I want cake flour, dammit!

Cake flour is hard to find these days. At the stores I go to, it's usually down at the bottom, underneath the rows of cake mixes.

Oddly enough, I have cake flour. How much do you need?

You can probably take regular flour and just run it through the sifter a couple of times. Might not be as fine as real cake flour, but it will do in a pinch.

It's probably a longshot outside of the South, but soft biscuit flour (e.g. White Lily) is the same as cake flour.

Will somebody yell at me to start doing useful stuff, like work?

ita: [link]

Looks like you might be able to order it.

Other hits on google suggest substitutions, if you can't get cake flour. One such is if a recipe calls for 1 cup of cake flour, substitute 3/4's cup of all-purpose flour + 2 tbsp corn starch.

One such is if a recipe calls for 1 cup of cake flour, substitute 3/4's cup of all-purpose flour + 2 tbsp corn starch.

So, it's not just how fine it's ground. Interesting.

It's mostly gluten content, or lack thereof, that makes cake flour. Less gluten makes for more tender (non-yeast) baked goods.