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Message |
    
Wilkanoid
Citizen
Username: Cseleosida
Post Number: 72
Registered: 10-2002
| | Posted on Monday, November 3, 2003 - 4:23 pm: | 
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In another life when I used to bake extensively, cake flour was available at grocery stores, marked "Cake Flour." Went to Shop-Rite in Millburn today, and all they had was Self-Rising flour. Did someone change the labels while I wasn't looking? Where do I get Cake Flour? |
bella
Citizen
Username: Bella
Post Number: 390
Registered: 7-2001
| | Posted on Monday, November 3, 2003 - 4:32 pm: |
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Try Swan's Down Cake Flour. It's sold by the box rather than the 1lb bag. It's what Mrs. Deeds at MMS used in our home ec classes.
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Nohero
Citizen
Username: Nohero
Post Number: 2359
Registered: 10-1999
| | Posted on Monday, November 3, 2003 - 4:35 pm: |
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I'm not sure what makes it "cake flour". Maybe it's lighter than all-purpose flour (which you can also use in cakes).
I do know that "self-rising" flour has additional ingredients, such as baking powder (or is it baking soda?). Anyway, it is flour with additional ingredients, so I don't think it's a substitute for cake flour. |
jcl
Citizen
Username: Jcl
Post Number: 51
Registered: 7-2001
| | Posted on Monday, November 3, 2003 - 6:34 pm: |
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According to the Joy of Cooking (under ingredients), 1 Cup of Cake Flour = 1 Cup of regular flour less 2 tablespoons. Worked fine in all the recipes that called for cake flour. |
kathy
Citizen
Username: Kathy
Post Number: 655
Registered: 5-2001
| | Posted on Monday, November 3, 2003 - 6:35 pm: |
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Nohero is correct--self-rising flour has leavening agents added.
Cake flour is made from "soft" wheat with less gluten than all-purpose flour. Bread flour is at the other end of the spectrum, with more gluten (wheat protein) which gets stringy when you knead it. This accounts for the different texture/structure of bread as opposed to cake. |
finnegan
Citizen
Username: Finnegan
Post Number: 50
Registered: 6-2001
| | Posted on Monday, November 3, 2003 - 11:41 pm: |
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And you can usually find the Swan's Down Cake Flour, which comes in both plain and self-rising varities, in the Millburn Shop-Rite. (If not, I'd try either Pathmark or the Livingston Shop-Rite.) |
ReallyTrying
Citizen
Username: Reallytrying
Post Number: 173
Registered: 1-2003
| | Posted on Tuesday, November 4, 2003 - 12:49 pm: |
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Try Whole Foods for flours. Last time I checked, they had all kinds. |
Megan
Citizen
Username: Megan
Post Number: 8
Registered: 8-2003
| | Posted on Tuesday, November 4, 2003 - 1:10 pm: |
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I've gotten my cake flour at Kings in the Village. It's usually on the top shelf in the baking section, sometimes hiding behind something. |
Wilkanoid
Citizen
Username: Cseleosida
Post Number: 73
Registered: 10-2002
| | Posted on Tuesday, November 4, 2003 - 7:36 pm: |
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EUREKA, I FOUND IT!!!!! . Top shelf of the baking section at King's in the Village. Thank you, thank you, thank you. My daughter's birthday cake thanks you. |
Cookbook_rick
Citizen
Username: Cookbook_rick
Post Number: 7
Registered: 8-2003
| | Posted on Sunday, November 9, 2003 - 11:29 am: |
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Glad you found it, but here's another suggestion from a professional baker/cooking teacher.
Sift 3/4 cup plus 2 tablespoons BLEACHED (not unbleached) all-purpose flour with 2 tablespoons cornstarch together to simulate cake flour. And usually, you simply substitute the all-purpose flour because it has a pretty high proportion of the soft wheat that the other post mentions.
The two most reliable brands are SoftaSilk and Swan's Down. Presto is self-rising. } |
Wilkanoid
Citizen
Username: Cseleosida
Post Number: 74
Registered: 10-2002
| | Posted on Sunday, November 9, 2003 - 2:14 pm: |
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Thanks, I'll keep that in mind next time, especially when I'm pressed for time. |
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