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)
http://www.nisshin.com/products/detail/4902110320664.html
Violet has premium quality. Whiter and has finer texture.
I seldom use it because it is pricey. hehe
日清 バイオレット(薄力小麦粉)
http://www.nisshin.com/products/detail/4902110341751.html
Here I googled the Cake Flour products around you.
I hope you can find any of the below.
Swans Down Cake Flour
http://www.prestoflour.com/Portals/SwansDown/portal.aspx?tabid=15
Pillsbury - Softasilk Cake Flour
http://www.pillsburybaking.com/products/details/764
King Arthur Flour - Unbleached Cake Flour
http://www.kingarthurflour.com/flours/cake-flour.html
Premier Foods - Snowflake Cake Flour
http://www.premierfoods.com/snowflake.htm
Sasko - Cake Flour
http://www.sasko.co.za/grain/grain_flour.html
Pilmico - Wooden Spoon Cake Flour
http://www.pilmico.com/pilmico/5102:flour-soft.html
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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thx ochi really great info
ReplyDelete!
I tried using the all purpose flour + cornstarch method but it didn't work :( At least it tasted good, but the cake basrely raised, I'll try using baking soda next time
ReplyDeleteoh, i am sorry to hear that. but thank you! i think i'm not gonna recommend this to anyone.
ReplyDeletehey i managed to procure this hakurikiko violet.. and i had a question is this cake flour bleached? Cause snowflake isnt bleached and i was looking for a bleached low gluten flour =) Thanks in advance
ReplyDeletei think it is bleached.
ReplyDeletethank you so much for posting this <3<3<3 i was looking and found it on amazon japan but i couldnt understand if your brand you uses ships to the US lolol =] thank you for finding the american alternatives =D <3<3<3<3
ReplyDeleteyou are welcome :)
ReplyDeleteOchi-san, I think you forgot to mention baking powder in the substitute for cake flour. It's still not the same but it works a little better than without the powder.
ReplyDeleteHi! All your recipes look outstanding.
ReplyDeleteFor your roll cake. You used superfine sugar. Is it okay to use granulated sugar?
it will be a sugary (texture) but you can~
ReplyDeleteAlso can i use self raising flour instead of cake flour. We dont have cake flour in uk. Thanks.
ReplyDeletei never tried with that, so i am no sure... but i think you can't X( i hope you can get the cake flour. it must be available online :)
ReplyDeleteHi, I love your blog. I have a question. What is pastry flour?
ReplyDeleteHi, thanks for the wonderful video. I really enjoy watching them, thanks.
ReplyDeleteWhich do you recommend. Bleached or Unbleached cake flour?
ReplyDeletei use bleached one but whichever you like is okay :)
ReplyDeletewere you able to use this flour on chiffon cakes? What was the result? Thanks
ReplyDeletewere you able to use this flour on chiffon cakes? What was the result? Thanks
ReplyDeleteyes! i have a video already https://www.youtube.com/watch?v=2pSmaDeu8-A
Deletecan you use all purpose flour?
ReplyDeleteyou can, but for some recipes, it won't work
Deletecan I use gluten free instead of cake flour? also for things like tarts.
ReplyDelete