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Old 02-20-2008, 03:09 PM   #11
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csalt - i would choose plain flour as the recipe doesn't require raising agents - just to bind the ingredients.
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Old 02-20-2008, 08:35 PM   #12
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cake flour

Quote:
Originally Posted by csalt View Post
Could you tell me what the UK equivalent of cake flour would be? Would it be like Self Raising Flour and All Purpose be plain flour?
Hi,
If making pastry the the flours to use in the UK are as follows:
Short crust pastry - plain flour
Suet pastry - plain flour
Choux pastry - plain or preferably strong flour
Puff pastry - plain or strong flour

Cakes;
Creamed sponge - self-raising flour or plain flour with added raising agent
Whisked sponge - usually plain flour

Hope this helps,
Archiduc
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Old 02-20-2008, 10:04 PM   #13
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Here's the info about the flour:

Flour - Wikipedia, the free encyclopedia

Don't hold me to this, but it seems I remember reading somewhere that when subbing all purpose for cake flour, you should use just a little less.

Does anybody have any info about this?
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Old 02-24-2008, 11:14 AM   #14
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Quote:
Originally Posted by Constance View Post
Here's the info about the flour:

Flour - Wikipedia, the free encyclopedia

Don't hold me to this, but it seems I remember reading somewhere that when subbing all purpose for cake flour, you should use just a little less.

Does anybody have any info about this?
yes, Connie, if a recipe calls for 1 cup all purpose flour and you want to substitute cake flour, you should use 1 cup plus 2T. cake flour.

And if a recipe calls for 1 cup cake flour and you want to use all purpose, you would use 7/8ths cup all purpose flour.
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Old 02-24-2008, 11:23 AM   #15
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Sounds great. Think I will try this for dessert tonight.
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