In general, what is the effect of using cake flour in place of regular flour? I’ve made cakes with both, but always used whatever the recipe called for. If I switch cake for AP, do I need to use a bit more flour? Does it matter if I’m sifting before measuring? Will the resulting cake be discernibly different?
This is for a chocolate cake, if it makes a difference.
Mmmmmm… chocolate cake…
Cake flour is slightly lower in protein (gluten) than most national brands of AP flour. (Southern flours, like White Lily, are an exception). IMHO cake flour is also a little more finely milled. This makes a more delicate, tender end-product than a higher-protein flour. You can sub AP for cake flour, but you use LESS, not more, and adding some cornstarch also helps with creating a close sub.* For every cup of cake flour called for in the recipe, reduce by 2 Tablespoons. If you can, replace that flour with an equal amount of cornstarch.
*If you are using White Lily, I’d just do a one-to-one sub.