I always thought cake flour was all purpose flour cut with cornstarch. A quick glance at the King Arthur Flour box shows me something different. And that was a tremendous lesson to learn. The answer is to combine and create what works best for any given situation. While I may not make a blend like King Arthur's, I am now looking at blending strong and weak flours to create flavorful and functional blends for moist delicious tender cakes.
Years Past
February 12, 2006
February 12, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
