red velvet cake - cake flour?
I am looking to bake a red velvet cake, but I’ve seen different recipes, some use all purpose flour and some use cake flour. There are some diy cake flour recipes too since I don’t have cake flour. I’m wondering what’s the difference if I use all purpose flour instead of cake flour? Will it make a difference? I’m undecided on which recipe to use too so if you also have a suggestion that would be great, thanks
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Cake flour is milled more finely than all purpose flour. It also has a lower protein content, so less gluten is produced in the final product. It is ideal for achieving the soft crumb of a cake. That said, plenty of cakes are made with all purpose flour. You would be able to perceive a difference in a side-by-side comparison. In your own kitchen, with one cake, it is not going to matter too much. I would suggest you sift your dry ingredients and move ahead with AP flour. It will not be a problem.
even if you have to use the substitute (APF + cornstarch), try it so you will know for yourself what the difference is. all i can tell you is that it creates a lighter, softer and more delicate crumb. many people like cakes better with this type of crumb.
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