Recipe(tried): Cake Recipes using Cake Flour - Angel Cake with Mocha Butter Cream, 1234 Pound Cake with Orange-Bourbon Glaze, Happy Day Cake with Chocolate Butter Frosting, Light White Layer Cake

General Rule of Thumb for cake flour: 1 1/8 cup of cake flour equals 1 cup of all-purpose flour

ANGEL CAKE WITH MOCHA BUTTER CREAMCAKE
1-1/2 Cups Powdered sugar
1 Cup Cake flour
Dash Salt
10 Large Egg whites
1-1/2 Teaspoons Cream of tartar
3/4 Cup Granulated sugar

MOCHA BUTTER CREAM
1-1/2 Cups Butter
4 Tablespoons Instant coffee
2 Tablespoons Sifted cocoa
2 Cups Powdered sugar

All dry ingredients should be sifted. Therefore, start by sifting together powdered sugar and cake flour. Add salt. In a large dry bowl whisk egg whites until soft peaks form. Add cream of tartar at the end.

Gradually add granulated sugar to egg whites, whisking all the time. Sift 1/3 of flour mixture over egg whites,lightly fold in. Repeat with remaining flour mixture, little by little. Turn batter into a large ungreased tube pan. Smooth top. Bake at 350. for about 40 minutes or till cake is done. Cool cake. Loosen around edges, remove cake from pan. Make butter cream by beating butter until very soft and smooth. Add coffee, cocoa, and powdered sugar. Beat until very light. Spread mixture in between layers and around cake. Garnish with chocolate sprinkles.

1-2-3-4 POUND CAKE

3 cups Cake Flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
2 cups sugar
4 eggs
3/4 cup milk
1 teaspoon vanilla
1/2 teaspoon almond extract

GLAZE:
1 cup confectioners' sugar
1 tablespoon bourbon
1 teaspoon orange zest, grated
1 - 2 tablespoons orange juice concentrate, thawed

Preheat oven to 325 degrees. Sift flour with baking powder and salt. Cream butter and sugar until light and fluffy. Beat on medium speed 10 minutes. Add eggs one at a time, beating after each addition. Add flour mixture alternately with milk and flavorings, creaming until smooth after each addition. Spread batter into prepared 10-inch bundt pan. Bake until tester inserted into cake comes out clean, about 1 hour and 25 minutes. Cool in pan 15 minutes. Remove from pan; cool on rack. Glaze with OLD-FASHIONED BOURBON GLAZE: Combine sugar, bourbon, zest and enough orange juice to make a thin glaze. Drizzle onto cake.

HAPPY DAY CAKE

2 1/2 cups Cake Flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla
2 eggs

CHOCOLATE BUTTER FROSTING:
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla.
3 ounces unsweetened chocolate, melted
1 to 2 tablespoons milk.

Preheat oven to 375 degrees. Sift together flour, baking powder, salt and sugar. Combine butter, dry ingredients, 3/4 cup of the milk and the vanilla in a large bowl. Mix on low speed until moistened. Beat on low speed 2 minutes. Add eggs and remaining milk. Beat 1 minute longer. Spread batter into 2 prepared 9-inch layer pans. Bake until tester inserted in center comes out clean, 20 to 25 minutes. Cool cakes in pan 10 minutes. Invert onto cooling
racks. Frost with Chocolate Butter Frosting.

CHOCOLATE BUTTER FROSTING: Cream butter and 2 cups sugar in small bowl. Beat in vanilla and melted chocolate. Add remaining sugar gradually, beating well after each addition. Thin with milk to reach desired consistency.

LIGHT WHITE LAYER CAKE

4 large (1/2 cup) egg whites, at room temperature
1 cup milk
2 teaspoons vanilla
3 cups Cake Flour, sifted
1-1/2 cups sugar
4 teaspoon baking powder
3/4 teaspoon salt
3/4 cup unsalted butter, softened

Preheat oven to 350 degrees. Combine egg whites, 1/4 cup milk and vanilla. Set aside. Mix together dry ingredients in large bowl. Add butter and remaining 3/4 cup milk. Mix to moisten. Beat on medium speed until creamy. Gradually add egg mixture in thirds mixing well after each addition. Spread batter into 2 prepared 9-inch layer pans. Bake until tester inserted in center comes out clean, 25 to 30 minutes. Cool cake in pans 10 minutes. Remove from pans; cool. Frost with favorite frosting.