Thankyou!  It is so helpful to know the effect of adding a little cornflour to all-purpose flour.  I always want to understand ‘why’.  If the recipe says small eggs and I have large what effect will that have? Can I compensate?  Will it make a tougher texture?  How does adding lemon-juice affect the finished product (other than the zingy flavour)?  If you understand the principles, you can make adaptations when you need to – or for fun.  And most writers and recipes never explain the why.  So, thankyou again!

Thank you so much! I will follow your suggestion! I’m sure it will be yummy!

Yes, that would be fine! It will give it a lighter texture. I recommend using 2 cups of cake flour in place of the all-purpose flour in that recipe.

The recipe is towards the bottom of the post. There’s a jump to recipe button at the top of each post that will take you to it.

Just reading through the comments and must say. You have the patience of Job! I use your recipe frequently. Thanks for sharing

I wouldn’t recommend replacing cake flour with 00 flour. I’ve used 00 flour in pizza crusts before and it works great for that, but I’m not sure that it would work as great in baked goods (like cakes/cupcakes/etc.).

Hi Danielle, I love your recipes and that you offer solutions and substitutions for your recipes.  I have “00” flour, that I heard has less gluten than normal North American all purpose flours.  Can that be used in place of cake flour?  Thanks. 

I haven’t personally tried it, but it may be okay.