Can all-purpose flower yield a light cake?

[Elroy]

I didn't have cake flour so I did a common a conversion from recipe books; 7/8 cup of all-purpose flour equals a cup of cake flour. The result was rather compact, heavy.

"Joy of Cooking" reminds readers that such a conversion is an emergency measure. But I wonder if there is another formula for getting all-purpose flour to make light cakes. How about extra sifting? Increasing baking powder? Anything?

Without adding boring details I'll just say that supposed cake flower where I live doesn't seem to match that of American recipies.

Elroy

[Big Daddy's House]

I'm inclined to believe that cake flour is the better choice, especially for delicate cakes like Angel Cake. It's lighter and won't deflated the beaten egg whites as much when sifted in stages with the egg whites.

It gets its lightness from the corn starch that is added to it during the manufacturing process.

[awesomeapril]

I always replace 2T of a cup with corn startch. I would read through the recipe again. There is always a chance that you did something else wrong. I don't mean to sound pessimistic, but if it were me thats what I would do. Next time try it with real cake flour. If it still doesn't work, possibly add just a tad bit more baking powder, make sure you put the cakes in the oven right away if the baking powder it not double acting. Also, add just a bit more sugar or fat to it with out messing with the consistency too much. This will cut the gluten strands making it more tender. Be careful with this though because it might give it less structural integrity.
hopes this helps, best wishes in your baking!:)

[kastal]

I always make cake using all purpose flour and the ratio is different for different type of cake for example if your are making simple butter cakes like marble cake, fruit cake i use 4 ounce all purpose flour for 2 eggs
while if i m making simple sponge then the ratio becomes
250 gms flour for 10 eggs
The most general formula to keep in mind the quantity of flour is
4 ounce flour for 2 eggs
Through this ratio the cake become very light and soft.

[Whoopie Pie]

I do think that cake four does make a lighter cake. If you only want to have all purpose flour in the house, maybe a lighter flour may be in order like White Lily.

If using all purpose flour make sure that you don't over beat the batter, AP flour has a bit more gluten than cake flour and can make a less tender cake.

[Zippy]

I use only cake flour when baking my pound cakes, but have good results with AP flour in sheet cakes.