Serious Eats: Talk

Cake flour vs. AP flour

I have been asked to bake a Tres Leches cake for a Mexican-themed birthday party for a friend later this week. Now while I love these cakes, I've never actually made one before. I have a recipe I want to try (sort of a combination of two very similar recipes), but one calls for 2 cups cake flour, and the other for 2.5 cups AP flour. I personally like to use cake flour in a lot of baking recipes because I think it makes a more tender crumb, but since I have never made this recipe before, I'm hesitant to just swap them out. At this point, I'm contemplating using 2 cups cake flour and an additional half-cup AP flour. Thoughts, anyone?

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