I'm trying to find what the equivalent to cake flour is here. Cake flour has a low protein content—about 6 percent to 8 percent—and thus yields cakes and pastries with less gluten, which translates to a finer, more delicate crumb.

I'm trying to make a New York Crumb Cake (absolutely fantastic), and All-purpose yields a brick instead of a crumb cake. AP has a protein level of 10-12%, which is just too much chew.

I'd appreciate it.

if you find some, can you bring me a sample cake to the next meet?

Well, since I could never find cake flour here in Zurich, or what it might even be close to, I found a way to bring down the protein content of my flour.

So to make cake flour:

2 tablespoons cornstarch + 7/8 cup all-purpose flour = 1 cup cake flour

I have used Pastry flour from Coop for my baking and if you need self rising flour,baking soda ect. you can get it at New Asian Market*

http://www.new-asia-market.ch/.

The staff there is great the owner speaks pretty good english and can help you.