If cake and pastry flour gives cake a lighter and fluffier texture, then why do most of the cake recipes call for all purpose?
Which one is the best to use for baking cakes?
Any input will be appreciated.
I’m asking it because I love baking but my cakes never turn out the way I want them to. I do follow the recipes to the T but it just doesn’t taste and/or look right. I wanna try my hands on baking a few more times before I give up on it totally.
I use all pupose as most of the recipes ask for this. But I wish the recipes would use cake flour is it is much better does produce lighter texture
I'm guessing that the reason why recipes call for all purpose is this is most widely available. cake flour is not available everywhere only big supermarkets. Also most people over world know what all purpose flour is whereas not everyone knows about cake flour. I didn't until I ventured into baking cakes.
Please don't give up, theres a thread: baking a cake try following one of the recipes from there. Also they have tips on how to bake to help turn out right
The best one for recipe I think is cake flour but as I mentioned I only use when mentioned in recipe as not expert enough to change things from original recipes. I myself am looking for simple recipes and not complicated ones that will allow cake to turn out right each time.