<<Disclaimer: Verify this information before applying it to your situation.>>

I just saw the post about substituting corn starch for cake flour in
baking. Do you have to do anything different or do any adjusting? Is it
the same equivalent, meaning if a recipe calls for 2 1/2 cups of cake
flour do you use 2 1/2 cups of corn starch? How about baking times and
temperatures?

How's the consistency of the recipe when done?

Thank you...

Sue Oliver