I live in Hong Kong, and the quality of American all-purpose flour we get here is variable. Sometimes the flour is so stale that cakes actually smell bad. Surprisingly the cake flour is much better. A lot of cake recipes on the internet seem to prefer all-purpose flour. Would it work if I just substituted cake flour instead? Are there any adjustments I would have to make? I would really appreciate some advice on this as I have almost given up baking cakes.
Good morning. Welcome to our baking circle. Bina, the only thing I can say to you is that many recipes will work employing cake flour instead of AP flour. Especially if the fat content in the recipe used is a solid fat like butter, margarine, shortening or lard.
If you can purchase this ingredient “VITAL WHEAT GLUTEN” OR if you can get either “BREAD FLOUR” or “HI~GLUTEN” flour will help you as well. I would try approx. 15% of the total flour weight with this flour added to the cake flour…blend well together with the salt & chemical leaveners by sifting twice.
Well Bina let us know how it works out for you. Also Bina feel free to post your recipes as well if you require assistance to change them in any way.
Till then enjoy the rest of the day.