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.
This girl at school? She told me that gelatin is made from ground-up cow's feet and that every time you eat Jell-O there's some cow out there limping around without any feet. But I told her that I'm sure the cow is dead before they cut its feet off, right?
Dawn ,'Never Leave Me'
Natter 31 But Looks 29
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Ginger - Jan 02, 2005 7:09:31 am PST #2174 of 10002
"It didn't taste good. It tasted soooo horrible. It tasted like....a vodka martini." - Matilda
Lee - Jan 02, 2005 7:10:09 am PST #2175 of 10002
The feeling you get when your brain finally lets your heart get in its pants.
Oddly enough, I have cake flour. How much do you need?
SailAweigh - Jan 02, 2005 7:11:26 am PST #2176 of 10002
Nana korobi, ya oki. (Fall down seven times, stand up eight.) ~Yuzuru Hanyu/Japanese proverb
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.
amych - Jan 02, 2005 7:23:43 am PST #2177 of 10002
Now let us crush something soft and watch it fountain blood. That is a girlish thing to want to do, yes?
It's probably a longshot outside of the South, but soft biscuit flour (e.g. White Lily) is the same as cake flour.
Lee - Jan 02, 2005 7:25:55 am PST #2178 of 10002
The feeling you get when your brain finally lets your heart get in its pants.
Will somebody yell at me to start doing useful stuff, like work?
Topic!Cindy - Jan 02, 2005 8:09:15 am PST #2179 of 10002
What is even happening?
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.
SailAweigh - Jan 02, 2005 8:11:02 am PST #2180 of 10002
Nana korobi, ya oki. (Fall down seven times, stand up eight.) ~Yuzuru Hanyu/Japanese proverb
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.
Ginger - Jan 02, 2005 8:13:57 am PST #2181 of 10002
"It didn't taste good. It tasted soooo horrible. It tasted like....a vodka martini." - Matilda
It's mostly gluten content, or lack thereof, that makes cake flour. Less gluten makes for more tender (non-yeast) baked goods.
P.M. Marc - Jan 02, 2005 8:14:37 am PST #2182 of 10002
So come, my friends, be not afraid/We are so lightly here/It is in love that we are made; In love we disappear
So, it's not just how fine it's ground. Interesting.
Nope. It's all about the gluten content. Cake flour is lower in gluten than bread or all purpose flour.
P.M. Marc - Jan 02, 2005 8:15:10 am PST #2183 of 10002
So come, my friends, be not afraid/We are so lightly here/It is in love that we are made; In love we disappear
Ginger, curse your sudden but inevitable crossposting.