Flour type in Olive Oil cake

I want to see if I can make the luscious lemon cakes, but the olive oil cake recpes says it needs bleached cake flour, which I'm pretty sure either doesn't exist in Australia or is VERY hard to get. Does anyone have any substitutes that can fit the bill?

(Also, does the syrup stay on the lemon cakes and harden, or will they eventully trickle off, because I wanna see if I can make them for a bake off and I don't want the syrup to trickle off before I've even reached school.)

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elviswasjesus

Hi Andrew, I've actually made the olive oil cake with bog-standard Lighthouse cake flour from Coles quite successfully. Can't remember how much it sank, but I do remember it all got eaten so couldn't have been bad. If you've got time, I'd give it a crack and see how you go.

To improve your margin for error though, actual bleached cake flour is available in Australia from usafoods if you've got the time and inclination to spring for it: http://www.usafoods.com.au/Swans-Down-Enriched-Cake-Flour-32oz

Alternatively, Stephanie Alexander reckons 1 part cornstarch to 3 parts all-purpose is a good approximation - haven't tried it myself though. Good luck!

Amos_Schorr_168815

That's way too much corn starch from what I've seen.

elviswasjesus

Amos, can you help us out with more info? I've found a couple of sites recommending taking two tablespoons of AP out of every cup and subbing in the same amount of cornstarch, which is a hell of a lot less than 1:3 as you suggest. Any ideas?

Incidentally, Stella Parks is flat out against cutting cornstarch with AP as a sub, interesting article here:

http://www.seriouseats.com/2016/05/why-no-unbleached-cake-flour.html

Amos_Schorr_168815

Yeah, subbing 2 tbsps is what I've done and it's worked out great. I've never owned actual cake flour in my life, so I've always done that. I believe I made a CS chocolate cake by doing that and it turned out flawlessly.