If you’re using Swans Down Cake Flour in a recipe that doesn’t call for cake flour, adjust as follows:
The type of flour used will affect the finished product. Flour contains protein, and when it comes in contact with liquid and heat, it produces gluten, which gives elasticity and strength to baked goods. Different types of flour contain different amounts of protein. Therefore, using a different type of flour from what is called for will alter the outcome of baked goods.
Cake Flour – Has 6-8% protein content, made from soft wheat flour and chlorinated. Great for cakes (especially white cakes and biscuits) and cookies where a tender and delicate texture is desired.
Pastry Flour – Most similar to cake flour, although it has not been chlorinated. Has 8-9% protein content, also made from soft wheat flour. (Found in health food stores, mail-order catalogs.) Good for pastries, pies, and cookies.
All-Purpose Flour – 10-12% protein content, made from blend of hard and soft wheat flours. Can be bleached or unbleached soft wheat flours.
Bread Flour – 12-14% protein content, made from hard wheat flour. High gluten content causes bread to rise and gives shape and structure. (Comes as whole wheat, organic, bleached, and unbleached.)
Self Rising Flour – 10-12% protein content, made from blend of hard and soft wheat flours. Can be bleached or unbleached soft wheat flours. It contains a leavening agent baking powder, and salt.