When it comes to the differences between flours, the answer lies in the gluten. Regular, or “all-purpose” flour, has a mixture of high gluten wheat (hard wheat) and low gluten wheat (soft wheat), making it ideal for cookies, biscuits, and some cakes. Cake flour, however, is made with low gluten wheat (soft wheat) and produces a much more fluffy, decadent cake or cookie. While there are reference tables for subbing different kinds of flour for each other by decreasing the amount you use, my advice is to steer clear until you have the right kind of flour. Recipes call for certain kinds of flour for a reason – and you’d hate to end up with a flat mess instead of a delicious cake!
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Hi there,
I live in New Zealand and we don’t have cake flour.
We have high-grade white flour which is good for bread, cookies etc.,
and we have standard plain white flour which I use for my cakes and cupcakes.
Do you think the latter flour would be the equivalent to Cake flour?
Thanks,
-Katyanne