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The Perfect Yellow Cake Recipe And Techniques
Last edited: 9/26/11
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No Cake Flour in Australia
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(1) Australian wheat is pretty hard (ie, high protein/gluten), and so recipes have always adapted or been designed to cope with this. Self-raising flour is not cake flour! It is usually 10+% protein, while cake flour is lower, it is not treated in the way that US cake flour is... and most importantly, it contains a number of raising agents, so would not be suitable.
(2) The standard Australian solution to the cake flour issue is to mix plain (all purpose) flour and some cornflour (cornstarch). Stephanie Alexander uses a ratio of just under 1 part cornflour to 3 parts plain flour. So, if your recipe calls for, say, 240gm cake flour, then combine 60gm cornflour and 180gm plain flour. Other books use a smaller proportion of cornflour.
(3) If the above approach isn't satisfactory, it's possible to buy some soft Italian flours at various European shops (at least in MEL and SYD), and there's a USAmerican shop in MEL which sells "Swan's Cake Flour": www.usafoods.com.au
Cake Flour in AustI find that the substitution of more than 2 tablespoons of maize cornflour with enough plain flour to make 1 cup [total] produces cake that is too fragile and "brittle".
I have used wheaten cornflour - same amounts - and it produces a softer product than straight plain flour.
Also the substitution of 1-2 tablespoons of custard powder [good brand] with enough plain flour to make 1 cup [total] produces cake that is light and yummy.
SUPER SPONGE CAKE
1 Cup Self Raising flour
2 Tablespoons Custard Powder
3/4 Cup Sugar
1/2 Cup Milk
4 oz butter
Put all in bowl and mix for 6 minutes. Bake 7" sandwich tin [greased andpaper-lined on bottom] in moderate oven for 35 minutes.
Feliz, it looks more that auzzi is saying to replace the maize cornflour with custard powder is the better way to go in this style recipe.
I have used corn flours and I also do not like them the best. I find millet flours, spelt flours, and rice flours better. I can't speak to their abilities in pastery use generally, but a 1/3rd 2/3rd millet to rice in full sub for wheat flour in corn bread does nice.
Cake Flour substituteSorry I was not clearer:
2 tablespoons [Australian = 8 teaspoons] of cornflour* placed in a measuring cup and covered with enough plain flour [all-purpose flour] to make up the full measuring cup [1 cup in total]
1 cup cake flour substitute
* either wheaten or maize cornflour can also be used.
2 tablespoons [Australian = 8 teaspoons] of custard powder placed in a measuring cup and covered with enough plain flour [all-purpose flour] to make up the full measuring cup [1 cup in total]
1 cup cake flour substitute
Custard Powder is either based on maize or wheaten cornflour: tweaked during manufacture to produce a pre-mix powder.
NOTES: [totally irrelevant}
Custard powder was invented by a man for his wife who was allergic to eggs - the major ingredient of custard.
Corn in cornflour refers to the fact that corns are the grains, kernels or seeds of cereal crops such as wheat, rye, barley, and maize. Subsequently, Australian cornflour can be either maize or wheaten in origin.
The Link is for the brand called LIGHTHOUSE they make cake and biscut flour and much more.
Usually sold at Coles and Woolworths but if not instock you can possible give ethem a call to see where they stock what you want.
Also if u are close to an Asian Market Look for the brand called DIY they sell cake flour, i used to use this one :) Brand is from Taiwan but sometimes they sorce from other countries.
Hope this helps
For cake flour that is accessible in supermarkets, the Lighthouse brand that Hitsugi suggested would work well. They have a low protein flour and does not contain any leavening agent. Pick the plain variety. I use this for home baking and it's perfectly fine. Check out the link at http://www.anchorfoods.com.au/go/products/flour/special-purpose-flour/lighthouse-cake-biscuit-and-pastry-plain-flour.
Self-rising flour has added to it one of the following leavening agents: baking soda (sodium bicarbonate) or baking powder (sodium bicarbonate + sodium aluminum sulfate). It's therefore not the same as an "unadulterated" flour, that is flour (plus malted barley).
Best and I'm a foodie. I know very little but the little that I know I want to know very well.
Whether you don't keep cake flour in the pantry or you've just run out, making a substitute is easy. All you need are two ingredients from the pantry — all-purpose flour and cornstarch. Here's how to do it - Take one level cup of AP flour, remove two tablespoons, and then add two tablespoons of cornstarch back in.
- No Cake Flour in Australia
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