I have a recipe for sponge cake that calls for either all white pastry flour or an equal mix with whole wheat pastry flour. Unfortunately, the only pastry flour I have is whole wheat. The recipe specifically warns against All-Purpose, which it claims will dry the cake out. These are the flours I have...is there any hope?
- Whole Wheat Pastry Flour
- Unbleached White Whole Wheat Flour
- Unbleached White Flour
- Whole Wheat Flour
- Garbanzo Bean Flour
- Tapioca Flour
- Spelt Flour
- Buckwheat Flour
I also have traditional powders like xantham gum, baking soda, cornstarch, etc.
About.Com suggests "two tablespoons corn starch, combined with enough all-purpose flour to make a cup," but warns that the extra protein content will increase toughness.