Cake Flour

Cake flour is a type of flour used primarily in baking cakes and other pastries. It is made from soft wheat that is finely milled. As compared to all-purpose flour, cake flour is much lower in protein and will produce cakes with a very tender crumb and delicate texture. Because of the lower protein content, it also has less gluten. The lower amount of gluten is the reason that cakes have a softer, lighter texture. Cake flour can be bleached and unbleached.

The main difference between bleached and unbleached cake flour lies in the processing method used. Bleached cake flour undergoes a chemical treatment (usually with chlorine) that whitens the flour and alters the starch and protein structure, resulting in a finer texture and improved rise. Unbleached cake flour, on the other hand, is not chemically treated and retains its natural color and texture.

In terms of baking, bleached cake flour is often preferred for delicate baked goods such as cakes as it produces a lighter and more tender crumb. However, unbleached cake flour can also be used in cake recipes if a denser, more structured cake is desired. Overall, the choice between bleached and unbleached cake flour comes down to personal preference and the specific recipe you are making.

Cake Flour Substitute

All-purpose flour can be used in most recipes that call for cake flour, but it will not produce the same delicate texture.

The best substitute for cake flour is a combination of cornstarch and all-purpose flour. This will help to lighten the texture of the final product and make it more similar to cake flour.

To make the equivalent of one cup of cake flour, measure 1 cup of all-purpose flour, then remove 2 tablespoons of flour and replace it with 2 tablespoons of cornstarch. Sift the flour and cornstarch together three times and then use as you would use cake flour.

How to Use Cake Flour in Baking

When it comes to baking, cake flour can be used in a variety of recipes. It will produce cakes with a very tender crumb and delicate texture. It is also often used in brownies, cookies, cupcakes, muffins, scones, and other baked goods. When using cake flour in baking, it is important to remember that it is much lower in protein than all-purpose flour. As a result, it is important to use less cake flour than all-purpose flour when substituting. Additionally, cake flour tends to absorb more liquid than all-purpose flour, so using more liquid than the recipe calls for is also recommended.

Storing

It is important to remember that cake flour can easily become clumpy, so it is important to store it in an airtight container. Stored in a cool, dry place cake flour can keep for up to a year. If you store it in the refrigerator or freezer it will last at least two to three years.

Summary

Overall, cake flour is a great ingredient to have in your baking pantry. It is a type of flour made from soft wheat and is much lower in protein than all-purpose flour. This makes it perfect for creating light and airy cakes and pastries. If cake flour is not available, it is possible to make a substitute with all-purpose flour and cornstarch. Cake flour is also easy to use in baking, although it should be sifted before using and more liquid should be used than the recipe calls for.