Angel Food Cake

So, I thought I'd try making an angel food cake.  I got all the stuff mixed it etc.  Only it then  did I realize the recipe called for cake flour.  So, I used all purpose flour, put it in the oven and I'm hoping for the best!  Does the type of flour really make that much differnce?

June

All-Purpose Flour
The most common called for flour in recipes. A blend of hard and soft wheat, it may be bleached or unbleached. Bleached is best for pie crusts, cookies, quick breads, pancakes and waffles. Unbleached is generally best because of it's higher protein content for yeast breads, Danish pastry, puff pastry, strudel, Yorkshire pudding, eclairs, cream puffs and popovers

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Cake Flour
This a "fine-textured, silky flour milled from soft wheats with a low protein content." Since it has a greater percentage of starch and less protein, it's best for keeping delicate cakes tender. You can use cake flour instead of all-purpose flour in recipes by increasing the cake flour by 2 tablespoons per cup, but that in some recipes the substitution may cause sinkage or collapse. Similarly, you can use all-purpose flour instead of cake flour by decreasing the all-purpose flour by 2 tablespoons, but it is not recommend to substitute when making delicate cakes such as angel food or sponge.

But in the UK, all-purpose flour is similar to US cake flour and cake flour is even finer.  So, it should be fine.

Well, it tastes fine but it's not as light and airy as it should be.  I'll make sure I pay more attention next time!

June