Gastronaut
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The difference between cake flour and all-purpose is gluten content. Cake flour = less gluten = a more tender/light cake. Perhaps that's what gave you the "floury" taste in the Devil's Food cake (assuming you used all-purpose)? You can supposedly substitute all-purpose (in some ratio) for cake flour, but I've never personally tried it.
edit: By all means, use whatever flour your recipe calls for. Cake flour cannot be considered a panacea for every cake recipe that doesn't turn out as expected. :lol:
edit: By all means, use whatever flour your recipe calls for. Cake flour cannot be considered a panacea for every cake recipe that doesn't turn out as expected. :lol:
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