Serious Eats: Talk
Cake Flour. Does it really make that much of a difference?
I have seen recipes that call for cake flour. Now you can call me an amateur baker or blind but I swear I have never come across "cake flour" in the baking aisle of my ghetto supermarket. Don't get me wrong, I love its ghetto-ness cause I can find cheap cuts of meat that I usually cannot find in hoity toity places but having said that, I can't recall ever seeing "cake flour" in the baking aisle. So, in lieu of cake flour, I usually use all purpose flour, which by all means, makes a perfectly good and edible cake but I can't really compare since I have never used cake flour. Can anyone enlighten me please? Should I go out of my way to get some of this stuff?