This is so American 😅 in the UK we have plain flour (no raise), or you add baking powder/bicarb, or self-raising flour. Then more specific flours like bread flour (maybe ‘all purpose’?) or 00 grade which is mostly just for pasta or pizza.
It also really helps to sieve the flour and cornstarch mix to get a consistency similar to cake flour, and avoid over-mixing from there on out :) the more air you can incorporate the better, generally. There are always a few recipes where that doesn't apply, especially denser cakes (I've always found that chocolate cakes tend to be an exception), but for white and yellow cakes it makes a world of difference!
I like to use AP flour for red velvet cakes, chocolate cake, pumpkin cakes. Cakes that are more heavier and dense. For cake flour I’ll use those for white and yellow cakes, for a more light, airy, soft crumb.
You are the most helpful baking channel I’ve ever came across. Thank you for putting so much time and effort into actually SHOWING us what happens when we do different methods. You explain everything so easily as well without any theatrics.
I used cake flour for a long time until I ran out one day and tried the cornstarch substitute. It turned out better and more moist. I love the texture it gave.
Honestly glad I don’t have to find the right four or make any kind of choice. Where I live you have flour and that’s it. I use the same flour when I make cakes, bread or literally anything lol
I toast or roast my flour to make cookie dough, I also use it to bake chocolate chip cookies, I will roast it until it's slightly golden because it will further bake once all the other ingredients are mixed in. It gives depth, and a nutty aroma to my cookies! Just amazing! Now I'm gonna start toasting my flour for cakes and will update in a few days! 😍🍪🎂
