You’ll dream of the fresh berry flavour of this lovely dessert all winter long.
Cake-and-pastry flour is a fine-textured, soft wheat flour that’s ideal for delicate cakes and pastries. To substitute all-purpose flour for cake-and-pastry flour, divide amount called for by 7, then multiply by 6. Round up to nearest 1/4 cup (50 mL). Thus, 2 1/4 cups (550 mL) cake-and-pastry flour is replaced by 2 cups (500 mL) all-purpose flour. However, the cake’s texture will not be as good.