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Cake flour? Wha is it and what can I use instead of it as I do not have any?
I am making an ANGel Cake
18 egg whites
2 teaspoons cream of tartar
1 pinch salt
1 1/2 cups white sugar
1 cup cake flour
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
Cake flour is milled from soft white flour. It's lower gluten and higher starch content creates a delicate, velvety texture in baked goods such as cakes and cookies.
For 1 cup of cake flour, substitute 1 cup minus 2 tablespoons all-purpose flour.
or...
You also can try substituting 3/4 cup all-purpose flour plus 2 tablespoons cornstarch for every 1 cup of cake flour called for in a recipe.
If a recipe for a delicate cake, such as angel food or sponge cake, calls for cake flour, do not try substituting all-purpose flour. Such a substitution could cause the delicate cake to collapse.
Here is a recipe you can use all purpose flour:
Angel food cake
20 servings
10 - 12 eggs(1-1/2 cup of whites)
1 1/4 cups confectioners' sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar
Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.