Help, please, recipe calls for one cup of cake flour, which I don't have...

It will work with regular flour, but the substiute is...

measure 1 cup of a.p. flour, scoop out 2 tablespoons, replace with corn starch. Sift it all together to mix it up.

 
I knew there was a simple answer to this...thank you so much...off to bake the nectarine upside down

cake, which is yummy.

 
wasn't there a thread about pie crusts and adding cornstarch to the flour for a tender, flaky crust?

 
Not sure about corn starch, but using 3 parts unbleached AP flour to one part cake flour works well

for me. (Julia Child's formula. She also uses calls for 3 parts butter ro one part Crisco for extra tenderness.)

The most important factor is to not overwork it.

 
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