I receive many questions regarding the Cake Flour I use, so here is the answer!
Cake Flour, we call 薄力粉 (Hakurikiko), is soft (weak) wheat flour of low viscosity and protein content. It has a fine texture and gives cakes more tender texture than regular flour.
In my recipes, I always use Nisshin Seifun's Hakurikikomugiko.
I hope you can find this at your nearest Asian grocery store.
日清 フラワー (薄力小麦粉)
Violet has premium quality. Whiter and has finer texture.
I seldom use it because it is pricey. hehe
Here I googled the Cake Flour products around you.
I hope you can find any of the below.
Swans Down Cake Flour
Pillsbury - Softasilk Cake Flour
King Arthur Flour - Unbleached Cake Flour
Premier Foods - Snowflake Cake Flour
Sasko - Cake Flour
Pilmico - Wooden Spoon Cake Flour
I don't recommend this (because I never tired it) but the substitute for cake flour (to make 1 cup of cake flour) is to use 7/8 cup all-purpose flour + 2 tablespoons cornstarch.
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I receive many questions regarding the Cake Flour I use, so here is the answer! Cake Flour, we call 薄力粉 (Hakurikiko), is soft (weak) wheat...