General Question

lilakess's avatar

Can I use pastry flour instead of cake flour to bake a white cake?

Asked by lilakess (789points) March 14th, 2007
Will it taste as good, is really what I mean.
Observing members: 0 Composing members: 0

3 Answers

bpeoples's avatar
It'll taste just fine, but the texture will be off (but probably not by much). Basically: cake flour = very low gluten; pastry flour = low gluten, AP = normal gluten, Bread flour = high gluten. The higher the gluten, the "tougher" the bread >can< be. I've never tried it, however, I would recommend trying to mix the cake batter like muffins-- add the wet to the dry at the last possible moment, and don't mix too much. The mixing can develop the gluten into long strands, making it tougher (this is part of what kneading does).
b's avatar
Pastry flour will not rise as much as white flour, other than that it will work. The cake will just be a bit heavier.
XrayGirl's avatar

I would not do it.

Answer this question




to answer.

This question is in the General Section. Responses must be helpful and on-topic.

Your answer will be saved while you login or join.

Have a question? Ask Fluther!

What do you know more about?
Knowledge Networking @ Fluther