Question: How can cake flour be sustituted in a given recipe?
About the article "Cake", section "Cake flour".

Candidate passages:
Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar.
The traditional recipe makes a cake much larger than most families can consume, and so the quantity is often changed to suit the size of the cake that is desired.
As long as the ratio is preserved, the resulting cake will be identical to that using the traditional recipe.
Hence, any cake made with a 1:1:1:1 ratio of flour, butter, eggs, and sugar is also called a pound cake.
Pound cakes are generally baked in either a loaf pan or a Bundt mold, and served either dusted with powdered sugar, lightly glazed, or sometimes with a coat of icing. 
 flour.
Special cake flour with a high starch-to-gluten ratio is made from fine-textured, soft, low-protein wheat.
It is strongly bleached, and compared to all-purpose flour, cake flour tends to result in cakes with a lighter, less dense texture.
Therefore, it is frequently specified or preferred in cakes meant to be soft, light, and or bright white, such as angel food cake.
However, if cake flour is called for, a substitute can be made by replacing a small percentage of all-purpose flour with cornstarch or removing two tablespoons from each cup of all-purpose flour.
Some recipes explicitly specify or permit all-purpose flour, notably where a firmer or denser cake texture is desired.
A savory bacon cake is like a potato cake, and can be made with potatoes or other root vegetables such as parsnips.
An 1830 cookbook offers a simple recipe consisting of cooked bacon, flour, salt, and water.
Estonian "pekikook" is a bacon cake not unlike a quiche, made with eggs and a small amount of flour.
Dutch-Indonesian spekkoek, which translates as "bacon cake" (or "lard cake") is not made with bacon and is named thus because its stripes give it the appearance of bacon. 
Three variants of kürtőskalács can be distinguished, which are nonetheless, manufactured in a similar way.
The recipe of the traditional, homemade variant became standardized at beginning of 20th century.
The ingredients are firmly specified and it is usually baked above cinders.
The essential ingredients are exclusively: sugar, wheat flour, butter, milk, eggs, yeast and salt.
Additional toppings are restricted to ground or chopped walnut, almond, cinnamon powder or vanilla sugar made from natural vanilla powder.
Variants at carnivals became popular in the late 20th century.
With this variant, the recipe is more flexible so that it can be manufactured in smaller, mobile places, rendering it much cheaper.
In this variant, butter can be replaced by vegetable oil or margarine, and milk by milk powder.
Moreover, eggs can be replaced by egg powder or liquid eggs, but this ingredient can also be omitted.
In exchange, grated lemon zest, natural citrus extract or citrus juice, rum or vanilla sugar powder can be added to the dough.
The surface can be provided any additional topping that bears flavor and aroma.
Further alternative variants appeared at beginning of 21st century.
These recipe can be even more flexible.
The dough can be made of non–wheat flour.
The inner, tubular part can be also given an additional coating, and it can abound in other natural ingredients (e.g.
pieces of fruit).
Alternative kürtőskalács can be prepared gluten free as well.
A cake that lacks ingredients of animal origin (milk, butter, eggs) can be labeled as ‘Vegan’ or ‘Lent’.Kürtősfánk (Kürtősh Donut) is a similar-shaped cake, which is baked in oil or fat and topped with sugar after baking or stuffed with whipped cream. 
The main ingredients are freshly rendered lard, flour, sugar, spices, currants and raisins.
Lardy cake can be eaten at any time of day as a snack, but is most commonly consumed in the afternoon with tea or coffee.
Lardy cakes are very rich and sweet and eaten traditionally for special occasions, high days and holidays and harvest festivals.
The cake is made by layering thinly rolled dough with the other ingredients.
As reported by the author Elizabeth David, a Hampshire cookbook advises that the cake be turned upside down after baking "so the lard can soak through."
It is theoretically possible to substitute butter for lard, but as Elizabeth David puts it: "How could they be Lardy cakes without lard?".
("English Bread and Yeast Cookery "1994 ed.
Pg 462, footnote)A variation of the lardy cake is the dripping cake.
There is some dispute as to which area of England recorded the original recipe.
In Hampshire a form of the cake was made without currants and it can still be bought in the county and neighbouring Sussex.
Versions of the cake are also baked in the West Country particularly in Gloucestershire, Wiltshire and in Suffolk (where it is sometimes called Fourses Cake).
These are areas of England where pig farming (of which lard is a product) has traditionally been a mainstay of the agricultural economy.
Despite contemporary concerns about high-calorie, high-fat foods, it is still widely eaten, appearing on the menu at the Royal United Hospital, Bath and as an adornment to the summer garden parties at Buckingham Palace.
However, lard has a significantly lower proportion of saturated fats than butter, a common cake ingredient.