According to a survey, 85% of Americans eat baked goods at least once a week, so it’s important to understand the types of flour and which are suitable for making delicious cakes. In this article, we’ll explain the differences between cake flour and other types of flour, share some tips for making the best cakes, and walk you through a few cake flour substitutes so you can choose the option that works best for you. With the knowledge you’ll gain, you’ll be able to create the perfect cake every time. I grew up using all-purpose flour in everything because back then we did not get cake flour and it wasn’t so popular. Over the years, I redone most of my cakes with cake flour and have never gone back. Since cake flour produces the softest most tender cakes and cupcakes. And, as a professional cake decorator, it makes a huge difference to my cakes. I am still amazed at how one single ingredient can make such a big difference.
Frequently asked questions
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Cake flour is made from soft wheat, which has less protein compared to hard wheat that is used for all-purpose flour. Soft wheat is milled into a fine flour, which is then treated with chlorine or another bleaching agent to give it a bright white color. The bleaching process also helps to break down the gluten in the flour, making it even more tender. Due to its unique properties, cake flour is not interchangeable with all-purpose flour in recipes. If substituted, the results may be too dense or dry. It’s important to pay attention to the type of flour called for in a recipe and use the correct one for the desired outcome. Overall, cake flour and all-purpose flour have distinct characteristics, and choosing the right one depends on the specific recipe and desired outcome. It’s important to note that both cake flour and pastry flour are more refined than all-purpose flour. They undergo a finer milling process, resulting in a lighter texture and softer crumb in baked goods. It’s important to note that all-purpose flour, which has a moderate protein content (around 10-12%), can be a versatile alternative to both cake flour and bread flour. It can work well in many baking recipes, including cakes, cookies, bread, and pastries, providing a balance between tenderness and gluten development. When substituting cake flour for bread flour or vice versa, it’s important to consider the differences in protein content and gluten formation. The substitution may affect the texture and structure of the final baked product. If a recipe specifically calls for one type of flour, it’s generally best to follow that recommendation for the desired outcome.
Cake flour is wonderful in vanilla cakes, funfetti-cakes, upside-down cakes, red-velvet cakes. It makes them wonderfully soft, light, and airy. However, chocolate cake has cocoa powder, which means it already has less flour. So, using cake flour in the chocolate cake can make the cake delicate. As a result, the cake can be difficult to handle and falls apart. Cake with wet ingredients like banana, pumpkin, carrots, fruit purees isn’t ideal for cake flour. In these cakes, we need all-purpose flour to help with structure.
By following these steps, you’ll have a homemade substitute that mimics the lower protein content and finer texture of cake flour. However, keep in mind that the substitute may not yield the exact same results as using genuine cake flour, especially in delicate cakes where the specific characteristics of cake flour are crucial. But it works well in most recipes that call for cake flour. It’s important to note that if a recipe specifically requires cake flour for its intended texture, it’s generally recommended to use the actual cake flour. However, the homemade substitute can be a handy solution when you don’t have cake flour readily available. These are just a few examples, but cake flour can be used in many cake and pastry recipes that call for a light and tender texture. It’s worth noting that cake flour may not be suitable for recipes that require a stronger structure, such as dense fruitcakes or bread recipes that rely on gluten development. When using cake flour in a recipe, it’s essential to follow the specific instructions provided in the recipe, as the lower protein content of cake flour can impact the overall structure and rise of the baked goods. While cake flour may not be the optimal choice for these recipes, it doesn’t mean they cannot be made with cake flour at all. You can experiment and make adjustments to the recipe, such as using a combination of cake flour and all-purpose flour, to achieve the desired texture and outcome. Ultimately, understanding the characteristics of different flours and their effects on the final product will help you choose the most appropriate flour for each specific recipe.
