Cake flour

Cake Flour

Cake flour is a finely milled flour made from soft wheat. It is a key ingredient in baking, particularly for cakes, due to its low protein content and fine texture, which contribute to a tender crumb and a light, airy structure in baked goods.

Characteristics

Cake flour typically contains about 7-9% protein, which is lower than all-purpose flour and bread flour. This low protein content results in less gluten formation when mixed, making it ideal for delicate baked goods that require a soft texture. The flour is also bleached, which weakens the gluten proteins and alters the starch, allowing it to absorb more liquid and sugar, thus enhancing the cake's rise and texture.

Uses

Cake flour is primarily used in the baking of cakes, pastries, and other baked goods where a tender and fine crumb is desired. It is particularly suited for:

• Sponge cake
• Angel food cake
• Chiffon cake
• Pound cake

Substitutions

If cake flour is not available, a common substitution is to use all-purpose flour with cornstarch. For each cup of cake flour needed, measure out one cup of all-purpose flour, remove two tablespoons of the flour, and replace it with two tablespoons of cornstarch. Sift the mixture several times to ensure it is well combined and aerated.

Production

Cake flour is produced by milling soft wheat, which has a lower protein content compared to hard wheat varieties used for bread flour. The milling process involves grinding the wheat into a fine powder, followed by bleaching to improve the flour's baking properties.

Nutritional Information

Cake flour is lower in protein compared to other flours, which affects its nutritional profile. It is also often enriched with vitamins and minerals, such as iron and B vitamins, to replace nutrients lost during processing.

Storage

Cake flour should be stored in a cool, dry place, ideally in an airtight container to prevent moisture absorption and contamination. It can also be stored in the refrigerator or freezer for extended shelf life.

See Also

• Flour
• Baking
• Pastry

References

• "Baking Science & Technology" by E.J. Pyler
• "On Food and Cooking: The Science and Lore of the Kitchen" by Harold McGee