tag:blogger.com,1999:blog-3364569022259713625.post8047523400132780905..comments2013-09-24T10:07:04.676+02:00Comments on The Blog of a Prolific Photographer: The Perfect Roti RecipeThe Prolific Photographerhttp://www.blogger.com/profile/14411057541561225679noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3364569022259713625.post-77281468749073377302010-01-09T14:10:47.913+02:002010-01-09T14:10:47.913+02:00I haven't tried it before, so I can't say ...I haven't tried it before, so I can't say for sure. All I do know is that cake flour is to normal flour as castor sugar is to normal sugar. That is, it's much finer or softer. and there's some starch difference. I imagine that would have some bearing only on the texture of the final product.<br /><br />Oh, okay, so I found a rough guide to substituting cake flour with plain flour. 'Subtract 2 tablespoons of flour for each cup used in the recipe.'<br /><br />Good luck! (:<br /><br />(actually, the website is very interesting: http://whatscookingamerica.net/Bread/FlourTypes.htm)The Prolific Photographerhttps://www.blogger.com/profile/14411057541561225679noreply@blogger.comtag:blogger.com,1999:blog-3364569022259713625.post-75352292258968875192010-01-08T17:36:16.311+02:002010-01-08T17:36:16.311+02:00I cannot wait to try these, but I have no idea whe...I cannot wait to try these, but I have no idea where cake flour might be (and Spanish mixers are really strange). Do you think normal flour would do?ajb3nn3tthttps://www.blogger.com/profile/17351335921704023137noreply@blogger.com