What is 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.

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