What is Cake Flour? Cake flour is a low protein flour that’s milled into a fine consistency. It contains about 7-9% protein, while all-purpose flour, a harder flour, has anywhere between 10-12%.
Cake flour is simply a finely-milled flour that is lower in protein compared to regular flour. Typically speaking, cake flour has about 7-9% protein whereas all-purpose flour on the other hand contains 10-12% protein. Because of its fine texture and low protein content, less gluten is produced when cake flour is used which results in a fluffier, lighter, and softer cake.
What is the difference between cake flour&all-purpose flour?
Most cake flours are between 5 and 8 percent gluten protein, compared to all-purpose flour, which is between 10 and 13 percent. The more gluten protein, the denser the baked good. Cake flour hasn’t always been available as a product.
What is the protein content of cake flour?
All-purpose has protein content of 10-13% and it will perform very well, time after time. But if you want to make really soft cake layers, reach for cake flour.
What is the difference between bleached flour and cake flour?
While you’ll find that both cake flour and all-purpose flour can carry either distinction, bleached flour essentially means that the flour was chemically treated in order to speed up the flour’s aging process which improves baking results, so it’s a process that’s ideal for cake flour’s purposes.)
What is the best flour to use for baking cakes?
Credit: Getty Images/WIN-Initiative. All-purpose flour is, well, an all-around good flour to use for baking breads, cakes, muffins, and for mixing up a batch of pancake batter. All-purpose has protein content of 10-13% and it will perform very well, time after time. But if you want to make really soft cake layers, reach for cake flour.
Can you substitute all-purpose flour for cake flour?
If you don’t have cake flour on hand and need to make a cake in a hurry, use the following swap: For every 1 cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour and add 2 tablespoons of cornstarch. Sift together and proceed with the recipe as written.
How is cake flour different from regular?
Cake flour is a flour that is very finely milled from soft winter wheat. It has a lower protein content than all-purpose flour, and it is finer, lighter, and softer. It’s also bleached, so the color is paler and the grain is less dense. Because of the lower protein content, cake flour produces less gluten.
What can I use if I don’t have cake flour?
Making a cake flour substitute is easy with the following two ingredients: all-purpose flour and either cornstarch or arrowroot powder. Start with one level cup of AP flour, remove two tablespoons of the flour, and add two tablespoons of cornstarch or arrowroot powder back in.
Is self rising flour the same as cake flour?
Cake flour is a finely ground flour made from soft wheat, while self-raising flour is flour that has salt and baking powder added to it. The key difference between cake flour and self-raising flour is that cake flour has little protein content while self-raising flour has more protein content.
Is cake flour or all-purpose flour better for cakes?
All-purpose has protein content of 10-13% and it will perform very well, time after time. But if you want to make really soft cake layers, reach for cake flour. Cake flour has 8-9% protein, making it the weakest flour on the shelf, and it bakes up into meltingly tender cake layers.
Can I substitute self rising flour for cake flour?
Cake flour + leavening.
Cake flour is soft and finely milled like self-rising flour, so it makes a good substitute in terms of tenderness and texture. For every cup of self-rising flour called for, replace with 1 cup cake flour, 1½ teaspoons baking powder and ½ teaspoon fine sea salt.
Can I use cake flour instead of all-purpose flour for pound cake?
Cake Flour: Cake flour is lighter than all-purpose flour and produces the best pound cake in my opinion. Since it’s so light, the attention remains on the butter. All-purpose flour is simply too heavy for this pound cake recipe; the cake will be heavy as a brick. If needed, use this homemade cake flour substitute.
Can you use cake flour for cookies?
Yes, you can use cake flour in cookies! It will change the texture, but will still be delicious! What is this? It will change the texture, if the recipe calls for plain or all-purpose flour, but this might be preferable if you want a lighter texture.
Is cake meal the same as cake flour?
Cake meal, also called matzo meal, is a flour substitute that is used during the Jewish holiday Passover. Participants in the holiday aren’t allowed to consume leavened products. The cake flour is made of ground matzo. It can be used in any recipe that calls for flour.
Do you pack down flour when measuring?
Don’t pack the flour down. Scrape a knife across the top of the measuring cup to level the flour. This way, you’ll get rid of excess flour on top of the cup without packing down the flour inside. DON’T scoop the flour directly from the canister.
Is cake flour same as bread flour?
Cake flour is used in cake-making. On the other end of the spectrum from bread flour, cake flour has a lower protein content than all-purpose. Whereas bread is supposed to be chewy, and therefore chock-full-of gluten, cake is supposed to be fluffy and tender.
Can I use regular flour instead of cake flour?
The main rule when you substitute cake flour for all purposes flour is to use one cup of all purposes flour for every one cup and two tablespoons of cake flour. However, there are other very important factors we will discuss further that will help you use all-purpose flour instead of cake flour successfully.
What is a substitute for cake flour?
– For every cup of cake flour called for in a recipe, measure out 1 level cup all-purpose flour. – Remove 2 tablespoons flour from that measurement. (Return those 2 tablespoons to the bag of flour, you don’t need them.) – Add 2 tablespoons cornstarch to the (1 cup minus 2 tablespoons) measured flour. – Whisk to combine. – Sift flour and cornstarch mixture.
Which flour is best?
What Is Cake Flour?
Cake flour is a vital component in the baking process, since it is used to create tall and airy cakes, fluffy biscuits, light pastries, and other delectable sweets.Hemp flour is a finely milled, low-protein flour that has a lower gluten content than its more popular cousin, all-purpose flour.Because most grocery shops offer at least one brand of cake flour, this baking item is also rather simple to locate.
- Shelf life is around six months.
- Alternatives include all-purpose flour mixed with cornstarch or pastry flour.
- The most common application is in baked goods like as cakes, biscuits, pastries, and baked sweets.
- Storage Instructions: Keep in a well sealed container in a dry, dark place.
What is Cake Flour?
When compared to ordinary flour, cake flour has a lower protein content and contains less gluten.It’s a delicate wheat flour that’s been finely milled, making it ideal for baking airy pastries, spongy cakes, and fluffy biscuits and cookies.This sort of flour also contains a higher concentration of starch, which is another component that is well-suited for use in lighter baked items.When opposed to all-purpose flour, which contains between 10 and 13 percent gluten protein, most cake flours contain between 5 and 8 percent gluten protein.The greater the amount of gluten protein in a baked item, the denser the baked good.
Cake flour hasn’t always been readily available as a commercially packaged commodity.Addison Igleheart, the inventor of Swans Down Cake Flour, came up with the idea for the ingredient about 1894.When it was first introduced to the market, this cake flour quickly gained popularity among home chefs, earning an award at the 1904 World’s Fair in St.Louis.Swans Down Cake Flour has changed ownership several times throughout the years, being purchased by a variety of businesses that have retained the Swans Down moniker.
In modern times, the brand is held by the Reily Foods Company, which is based in New Orleans, and it is still available for purchase.
Cake Flour Vs. All Purpose Flour
The quantity of protein in these two flours is the most significant distinction between them.Cake flour has around 8 percent protein, whereas all-purpose flour contains approximately 11 percent protein and is often to as a ″hard flour.″ A cake flour substitute for (or in addition to) all-purpose flour is used by bakers when they desire to lower the gluten content of their recipes, resulting in lighter baked products such as tall cakes, fluffy biscuits, and airy pastry and pastries.
Cake Flour Uses
Cake flour is primarily used in the preparation of baked products.Although cake flour and pastry flour are extremely similar in that they both contain less gluten proteins, cake flour has even fewer than pastry flour.It should never be consumed in its uncooked state.Instead, use cake flour to create towering and spongy cakes, light and airy pastry, and dinner rolls that are like clouds in the sky.
How to Cook With Cake Flour
Cake flour, also known as super fine flour and extra fine flour, is processed into a finer powder, which allows it to absorb water more effectively.As a result, baked items with a fine crumb and a delicate feel are produced.Cake flour also enables for taller cakes and other baked goods to be produced, as well as enabling fats such as butter or vegetable oil to be distributed more evenly.Cake flour may be used in the same way as any other flour by gently mixing it into the other ingredients until they are just blended.Make cautious not to overstir the flour, as this might result in a tougher-than-desired end product in the end.
After you’ve finished mixing the ingredients, bake it in the oven like any other meal.
What Does It Taste Like?
Even while cake flour seems like it could have a cake-like flavor, it actually does not. There’s no sweetness to it; it’s simply a starchy powder that doesn’t taste particularly appetizing by itself. In fact, it is strongly advised that we avoid consuming raw wheat since there is a chance that it may be infected with harmful microorganisms.
Cake Flour Substitute
If you don’t have cake flour on hand, don’t be concerned; it’s simple to make a substitution.Take one cup of all-purpose flour and subtract two teaspoons from the amount.Two tablespoons of cornstarch can be used to make up for the two teaspoons that were missed.Combine the ingredients and use in place of one cup of cake flour.It is also possible to use pastry flour in place of cake flour on a one-to-one basis since its gluten proteins are a little greater than the gluten proteins present in cake flour.
Cake Flour Recipes
- From fluffy rolls to cakes and pastries, cake flour is used in a variety of baked items. Biscuits with a high rise
- A Unicorn Birthday Cake made using a cake flour substitute.
Where To Buy Cake Flour
Cake flour may be found in the baking area of most supermarket shops, which is convenient. It is frequently accessible in a variety of locations, including big-box supermarkets, smaller grocery stores, and tiny markets. If you don’t have cake flour, you can use pastry flour or all-purpose flour instead, however the latter will require the addition of corn starch to be effective.
Cake flour should be stored in a well sealed container in a cool, dry location.It is preferable to use up the flour within six months after purchase since fresher flour performs better in baking.Additionally, storing cake flour for an extended period of time might result in bug infestations and bacteria development in the fine powder.READ ON FOR MORE INFORMATION ON HOW TO MAKE CAKE FLOUR WITH ALL-PURPOSE FLOUR.
All-Purpose Flour vs. Cake Flour — What’s the Difference?
Isn’t it true that all flour is made equal?This is not always the case.The quantity of protein included in wheat flours seen on grocery store shelves is the most significant distinction between them.The larger the proportion of protein included in the flour, the greater the strength of the final product.All-purpose flour is, well, an all-purpose flour that can be used for a variety of baking projects, including breads, cakes, muffins, and even making up a batch of pancake batter.
This product has a protein level of 10-13 percent and will function admirably again and time again, no matter how much you use it.However, if you want to produce extremely soft cake layers, cake flour is the way to go.Cake flour has 8-9 percent protein, making it the least protein-dense flour on the market.It bakes up into meltingly delicate cake layers when baked in the oven.When substituting cake flour for all-purpose flour, the most exact method is to use a kitchen scale to measure out the appropriate amount of cake flour.
Cake flour weighs around 4 ounces per cup, whereas all-purpose flour weighs approximately 4.5 ounces per cup.What?Please, hold on a second.Everybody understands that 1 cup equals 8 ounces, so how is it possible that 1 cup of all-purpose flour is only 4.5 ounces?
This is a typical source of misunderstanding, so let’s clear things up.Filling a 1 cup dry measuring cup halfway with water will result in an 8 ounce weight.Due to the fact that flour weighs less than water, a dry measuring cup of all-purpose flour only weighs 4.5 ounces when packed.
Eating healthy should still be delicious.
Sign up for our daily email to have more excellent articles and delicious, nutritious recipes sent to your inbox.Returning to the process of computing the substitution: For example, if your recipe calls for 2-1/2 cups of all-purpose flour, or 11.25 ounces (2.5 cups divided by 4.5 ounces = 11.25 ounces), weigh out the appropriate amount of cake flour to match 11.25 ounces.In terms of volume, 2 3/4 cups + 1 tablespoon of cake flour would equal 2 3/4 cups plus 1 tablespoon.
Can You Use Cake Flour and AP Flour Interchangeably?
David Klein contributed to this article.Edited on April 17, 2020: All of the items listed on this page have been hand-picked by our editors.If you make a purchase after clicking on one of our retail links, we may get a commission.What is the difference between cake flour and regular flour, and may one be substituted for the other in baking?Nowadays, it’s a regular event to witness: It is imperative that you stock up on all-purpose flour, but the dreaded ″out of stock″ warning keeps popping up.
Cake flour, on the other hand, seems to be readily accessible, but you are unconvinced that it will be a satisfactory alternative.After all, accuracy and precision are critical for achieving effective baking outcomes in the first place (you would not want to confuse baking powder for baking soda, for example).So, would the cake flour have a significant impact on the supper you had planned?
Cake flour, regrettably (or luckily, depending on whether or not you have a sweet taste), is designed to produce spongy, fluffy, and airy cakes; as the name indicates, it is not intended for anything else.While substituting it for all-purpose flour in recipes will not necessarily make your food inedible, it will likely make it unrecognizable and unappealing both aesthetically and texturally if you do so.Overall, cake flour will not suffice if you’re looking for a beautiful, thick loaf of bread that’s chewy and satisfying.As soon as you open the bag, you’re likely to notice a distinct difference between this flour and all-purpose flour.It has a lighter, softer consistency owing to the use of a soft wheat grain mixed with a specific milling technique that makes it exceptionally fine.
It may also be brighter in color due to the use of bleaching to make it whiter.(You might be wondering about the difference between bleached and unbleached flour.In fact, while both cake flour and all-purpose flour can be labeled as ″bleached,″ the fact that the flour was chemically treated to speed up the aging process and improve baking outcomes makes it an excellent choice for cake flour.Although these variables result in less protein and gluten in cake flour compared to all-purpose flour, the difference is not large enough to warrant switching from AP to cake flour from a nutritional standpoint or for people with dietary sensitivities.If you fall into this category, stay with almond flour and its gluten-free cousins rather than any other sort of wheat flour in your baking.
(It’s also useful to be aware of the following: Pastry flour is quite similar to cake flour, with the exception that it includes a little more gluten.) It’s possible to produce a DIY cake flour alternative by sifting all-purpose flour with cornstarch if your recipe calls for cake flour and you don’t happen to have any on hand.
When compared to cake flour, all-purpose flour (also known as AP flour) has a somewhat coarser texture.There’s a reason why people stock up on it during a pandemic, given that it’s a key component in an unlimited number of recipes, including cookies, brownies, quick breads, pie crusts, and yeast breads.More related reading: Make ridiculously delicious chocolate chip cookies with this ingenious flour substitution.For everyone else, it’s an essential item in every serious home cook’s pantry at all times, from baking to thickening stews and gravy (in tiny doses), to breading chicken breasts and other savory foods headed for a rendezvous with hot oil (in moderate doses, of course).There is one thing that both flours have in common: they both have a shelf life of approximately one year.
With the variety of ways you may put them to use, there’s no reason to keep them laying about for any length of time.
Cake Flour vs AP Flour in Recipes
Now that you understand the distinction between the two, here are some of our favorite applications for each:
Cake Flour Recipes
Easy Chiffon Cake
Chowhound The modest chiffon cake may be the loveliest blank canvas in the culinary world, thanks to the unlimited options for filling, icing, and topping combinations. Once you’ve mastered it, your future dessert dishes will be the talk of the town at any gathering. Get the recipe for our Easy Chiffon Cake.
Japanese Souffle Pancakes
Cake flour makes it simple to put together this modern take on a breakfast staple that may appear tough to pull off at first glance. The most important step in the preparation process is separating the egg yolks from the whites. If you try your hand at producing them, you may find that you no longer want to use the old-fashioned version. Find the recipe for Japanese Souffle Pancakes here.
Lemon Pound Cake
Chowhound When it comes to making a traditional lemon pound cake, renowned pastry chef François Payard shares his techniques with us. Additionally, it asks for a substantial amount of butter and heavy cream, but the good news for your waistline is that it stays well in the refrigerator or freezer, allowing it to be savored over several servings. Get the recipe for Lemon Pound Cake here.
Easy Cherry Cobbler
Finally! You can finally get rid of that strange can of cherry pie filling that has been collecting dust in the back of your cabinet. Cake flour is used to its best capacity in this cobbler dish that is easier to make than pie. It’s the perfect and straightforward conclusion to a time-consuming multi-course feast. Get the recipe for the Easy Cherry Cobbler.
Orange Angel Food Cake with Strawberries
With the addition of orange juice and zest, Chowhound Angel food cake, which is undoubtedly the lightest and fluffiest of all the cakes, will fly to new heights in terms of flavor. Who wouldn’t want another slice of this delicious cake, which is topped with fresh strawberries? Get the recipe for our Orange Angel Food Cake with Strawberries by clicking here.
All-Purpose Flour Recipes
Easy Pizza Dough
Chowhound Is it routine for you to wait for a two-hour delivery window for your favorite neighborhood pizza?Why not make your own pie?If you have all-purpose flour, milk, and dried yeast on hand, the process of making the dough is pretty straightforward.Make it bright red, bright white, or any color you choose.Sprinkle it with your favorite toppings (and you’ll avoid spending many dollars more for the opportunity of doing so).
Get the recipe for our Simple Pizza Dough.
Chowhound With only a few ingredients necessary, this is a flour-based side dish that you will want to have on hand at any time of the year.The biscuits may easily be frozen, but be careful to cut the cookies while the dough is still soft and to wrap each biscuit individually in plastic wrap or wax paper to prevent them from sticking together during defrosting.Get the recipe for our Buttermilk Biscuits.
Easy Pie Crust
Chowhound There are just a few ingredients needed for this simple flour-based side dish, making it a must-have for every kitchen.The biscuits may easily be frozen, but be sure to cut the biscuits while the dough is still soft and to wrap each cookie individually in plastic wrap or wax paper to prevent them from sticking together during defrosting.Get our Buttermilk Biscuits recipe by clicking on the button below.
Simple Pita Bread
Chowhound With only a few ingredients necessary, this is a flour-based side dish that you will want to have on hand at all times. When freezing, make careful to cut the cookies while the dough is still soft and use a layer of plastic wrap or wax paper to separate the biscuits so that they can be defrosted without fuss. Get our Buttermilk Biscuits recipe by clicking here.
Fresh Pasta Dough
Chowhound Don’t only rely on the dried goods you may buy at the grocery store in bulk.While diehard pastaiolos like to use very fine ″00 flour″ for handcrafted noodles, regular all-purpose flour would suffice in this situation.Produce use of your imagination when it comes to forms and sizes to go along with the several sauce alternatives you can also make from scratch.Get the recipe for our Fresh Pasta Dough.
Irish Soda Bread
Chowhound There’s no reason to restrict yourself to making this bread only on St. Patrick’s Day, especially if you’re running short on dry yeast or have run out entirely. All-purpose flour, baking soda, and baking powder are all that are needed to whip up a delicious loaf of belly-filling carbohydrates in no time. Get the recipe for our Irish Soda Bread.
Jalapeño-Corn-Beer Quick Bread
Chowhound The magic of beer bread is that you can make it without using yeast (which is becoming increasingly difficult to come by these days) and yet get that classic yeasty flavor.Also, baking with liquor is a delicious treat whenever it is done.This results in a texture that is somewhat thick, making it an excellent companion to chili and tomato soup.Get the recipe for our Jalapeo-Corn-Beer Quick Bread.
Related Video: Try This No-Knead Bread Recipe Too
David is a cuisine and culture journalist residing in Los Angeles, having previously worked in New York. A variety of publications, including the Los Angeles Times, CBS Local, Mashable, and Gawker, have published his work. See more articles on this topic. Comments to be loaded
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After a stint in New York City, David has settled in Los Angeles as a culinary and culture journalist. A variety of publications, including the Los Angeles Times, CBS Local, Mashable, and Gawker, have published his writing. Check out some of our other content. Comments must be loaded.
All-Purpose Flour vs. Cake Flour: Differences and Substitutes
The variety of specialty flours available today is increasing, ranging from robust bread flour to the delicate Italian 00 flour used in pasta and pizzas, among other things.But when should you use these specialty flours, and when is it OK to rely on a general-purpose flour like all-purpose flour?Learn more about the differences between specialty cake flour and all-purpose flour in this article….
What is the difference?
The gluten level of all-purpose flour and cake flour is the most significant distinction between the two types of flour.Gluten is responsible for the structure of baked products; however, if you use too much of it, the baked foods will become harsh.The amount of gluten you need depends on what you’re baking – a chewy, crusty loaf of bread requires a robust structure as well as a lot of gluten, whereas a light, fluffy cake requires less gluten in order to maintain its delicate texture.Because all-purpose flour is intended to be used in a variety of baking applications, its gluten concentration is modest, ranging between 10 and 13 percent.Cake flour, on the other hand, has one of the lowest gluten concentrations of any flour, ranging from 7 to 9 percent, resulting in a considerably softer, lighter crumb.
Another significant distinction is the grain size.Because smaller grains absorb more water during baking, this has an effect on the way flour behaves during baking.Although the texture of all-purpose flour might vary, the grains are typically of medium size, making it suited for a wide range of baking applications.Cake flour, on the other hand, is ground extra-fine to ensure that your cakes stay moist and tasty.
When to use cake flour
Cake flour can be used in any recipe that calls for a light, airy texture, such as bread baking.Cake flour is especially beneficial for delicate cakes such as chiffon cakes and angel food cakes, but it may also be used to lighten up a variety of other baked goods such as sponge cakes, cupcakes, muffins, and scones, among others.Cake flour may be used to make a variety of baked goods, not only cakes.Even certain delicate pastries, such as almond macarons, might benefit from a lighter crumb, and it can even be utilized in some cookie recipes.For example, cake flour is frequently used in the preparation of shortbread in order to provide the characteristic crumbly texture.
When to use all-purpose flour
As the name implies, all-purpose flour may be used to produce virtually every form of baked good, including bread, cookies, pastries, pizza, cakes, and muffins, among others.However, it is possible that it may not produce the exact best version of these items because it is often a compromise between what is required for a variety of different recipes.There are specialty flours available for several of these bakes as well, such as bread flour, pastry flour, and 00 flour for pizza, among others.Having said that, there are some baked goods for which all-purpose flour is nearly ideal.The majority of cookies, as well as pancakes and waffles, taste wonderful when cooked using all-purpose flour.In reality, there are some cakes that are more successful when made with all-purpose flour.
- A little additional structure is needed in cakes that contain a lot of moist components, such as fruit cake or banana bread, and the increased gluten in all-purpose flour is ideal for this purpose.
How to convert all-purpose flour to cake flour
The good news is that if you don’t have cake flour on hand, it’s rather straightforward to manufacture your own at home using all-purpose flour and cornstarch, which is an ultra-fine powder formed from the starchy endosperm of dried corn kernels.Because cornstarch is gluten-free, you may use it to basically ‘dilute’ the gluten content of all-purpose flour, and the fine grain of the cornstarch aids in the absorption of additional moisture into the mixture.This strategy works well when you’re in a hurry, and it’s also a sensible way to avoid buying a variety of various types of flour that you’ll have to use up eventually.2 tablespoons cornstarch and 1 cup all-purpose flour are all you need to produce 1 cup of your own cake flour.Make sure your measuring cup is level before adding the rest of the flour.To ensure that everything is fully combined together, whisk the mixture together and then sift it many times.
What is self-raising flour?
It is made out of all-purpose flour, baking powder, and salt, and it is used to make self-rising bread.Adding baking powder to your dough initiates a chemical reaction, which results in the formation of hundreds of small air bubbles, which allows the baked good to rise.Because it is frequently added separately, self-raising flour is essentially a time-saving product that has two components in one package, saving the baker time.If your recipe calls for all-purpose flour as well as baking powder, you may simply substitute the same amount of self-raising flour and omit the baking powder altogether.When a recipe calls for self-raising flour and you only have all-purpose flour, you may manufacture your own by combining the all-purpose flour, baking powder, and salt in a small mixing bowl.Since previously said, this is a smart approach to organize your pantry, as it eliminates the need to have many varieties of flour on hand that all need to be used.
- To produce your own self-raising flour, combine 1 cup all-purpose flour with 1 12 teaspoons baking powder and 14 teaspoons salt in a mixing bowl until well combined.
- To ensure that all of the ingredients are well combined, whisk them together and then sift them together.
- Interested in learning more about the many varieties of flour available?
Check out our post on the differences between bleached and unbleached flour for some further information.
There’s a Difference Between Cake Flour and All-Purpose Flour, and It Matters When Baking
Unless you’re a professional baker, you may believe that there is no difference between cake flour and all-purpose flour (or that there isn’t even a difference).Isn’t flour just that: flour?Wrong.There is a significant difference between the two flours — despite the fact that one of them appears to indicate that it is suitable for all uses in its name — and you cannot swap one for the other in most recipes.If a recipe calls for cake flour but you only have all-purpose flour on hand, there are several reasons why you might want to go out to the shop to purchase some cake flour rather than making the transition to regular flour.Of course, there are certain similarities between the two flours.
- Wheat flours are similar in that they are both manufactured from the same grains and processed in much the same way.
- It is important to note that not all flours are derived from the same sort of wheat.
- Essentially, the only difference between the two flours is the amount of protein they contain.
Some wheat is harder than others, and the higher the protein level of the wheat, the harder the wheat is.In part due to the fact that all-purpose flour is derived from a tougher wheat, the protein level of all-purpose flour is around 10 to 12 percent, whereas the protein content of cake flour (which is made from a softer wheat) is approximately 7 to 8 percent.Because high-protein flours absorb more water than low-protein flours, when the same quantity of water is used to make both all-purpose flour and cake flour, the dough will be stiffer than the dough made with cake flour.Therefore, cake flour is preferable for baking cakes since you want the dough to be soft and malleable while baking cakes.For those who are already in the middle of baking when they realize they are out of cake flour, you may replace a mixture of all-purpose flour and cornstarch for the cake flour you’ve forgotten about.
- It is as simple as taking a cup of all-purpose flour and removing two teaspoons of it, then adding two tablespoons of cornstarch back in to make something that resembles cake flour.
- Believe us when we say that your cake will thank you!
Cake Flour Substitute
It is possible that this content contains affiliate links.Please take the time to read my disclosure policy.If you want to produce your own homemade cake flour alternative, you simply need two basic ingredients: all-purpose flour and cornstarch.The most important step is to sift them together.Use this combination in place of cake flour in any recipe that asks for it.As my baking experience improves, I find myself using cake flour into my recipes more and more.
- The fact is that cake flour provides the softest, most supple cakes and cupcakes available.
- Despite my best efforts, I frequently run out of this essential item when I’m in the middle of a recipe testing session.
- So when I’m in a hurry, I whip up this very simple cake flour alternative.
But let’s take a step back for a moment.
What is Cake Flour?
Cake flour is a low-protein flour that has been ground to a fine consistency to be used in baking.While whole wheat flour has around 7-9 percent protein, all-purpose flour, which is a tougher grain, contains anywhere between 10 and 12 percent What does this signify for those who bake?It turns out that the amount of protein in a meal has a direct relationship with gluten production.Because cake flour has less protein than regular flour, less gluten is generated during the mixing process.The absence of gluten production results in a softer, fluffier texture in the baked goods.A high protein level in bread flour indicates that more gluten is formed during the mixing process, which is a good thing.
- The most fundamental breakdown is as follows:
- Cake flour has a low protein content and hence has less gluten, resulting in the softest texture, which is ideal for vanilla cake.
- All-purpose flour has a medium protein content and a moderate gluten content, making it ideal for almost any application.
- Bread flour has a high protein content, which results in greater gluten production and a harder texture, which is ideal for making bread.
What Does That Mean for Baking?
The smooth, sensitive texture of cake flour translates straight into the baked goods you create.Some recipes, on the other hand, are just incompatible with fine cake flour.Chocolate cake, for example, already contains cocoa powder, which is a very fine dry ingredient with a high concentration of caffeine.Most of the time, the combination of cake flour and cocoa powder results in a cake that is fragile.Additionally, because carrot cake and banana cake contain additional moist components (the fruits or vegetables), cake flour isn’t the best choice for these cakes.You’ll need a more robust flour, such as all-purpose flour.
- In the case of vanilla cake, white cake, pineapple upside-down cake, red velvet cake, and other desserts in which a fluffy texture is preferred, I use cake flour.
- Cake flour may be used for all-purpose flour to produce a softer funfetti cake, which I have found to be successful.
- With no further modifications to the recipe, substitute the ingredients 1:1.
How to Make a Homemade Cake Flour Substitute
Step 1: Measure 1 cup all-purpose flour into a measuring cup.2 Tablespoons should be removed.Step 2: Measure out 2 tablespoons cornstarch and set aside.Add to the flour mixture.Cornstarch contains less gluten than flour, making it an excellent tenderizing component for use in the preparation of cake flour.Step 3: Sift the ingredients together TWICE.
- Essentially, sift into a mixing bowl only once or twice.
- Continue to sift it through the sifter a second time.
- Sifting not only ensures that the two components are well combined, but it also aerates the mixture, making it more comparable to actual cake flour in consistency.
Step 4: Take 1 cup of the mixture and set it aside.You’ll get around 1 cup out of it anyhow, but sifting can increase the volume a little more because it’s adding air.
Items You Need
- The following items are required: cornstarch, all-purpose flour, sifter or fine mesh sieve.
- Measure with a one-cup measuring cup, an eighth-cup measuring cup, or a Tablespoon (1/8 cup Equals two Tablespoons).
PS: The flour jar depicted above is available for purchase here.The flour, granulated sugar, brown sugar, and confectioner’s sugar are all made with this method.They’re just fantastic!If you’re looking for cake flour, though, I’m pleased to recommend some of my favorite brands.Swans Down and Softasilk are two of my favorite fabrics.(I am not affiliated with either company; I am simply a fan!) Whenever I can locate it, I prefer unbleached, but if that is not possible, I use bleached.
- Both brands produce high-quality outcomes at a reasonable cost.
- Cake flour may be found in the baking aisle, next to the all-purpose flour, on the shelf.
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- If you want to produce your own homemade cake flour alternative, you simply need two basic ingredients: all-purpose flour and cornstarch. The most important step is to sift them together. Use this combination in place of cake flour in any recipe that asks for it. 1-cup (16-tablespoons) all-purpose flour (spooned and leveled)*
- 2 teaspoons (16g) cornstarch
- 1 cup (125g
- 16-tablespoons) sugar
- Begin with 1 cup all-purpose flour as a base. Remove 2 Tablespoons (16g) from the amount, leaving you with 14 Tablespoons. (You may use the 2 Tablespoons you saved for another use.) It’s as simple as putting it back in the flour bag or canister!
- 14 Tablespoons of flour should be combined with 1 tablespoon of cornstarch.
- Sift the ingredients together TWICE. Basically, sift the ingredients into a mixing basin. Continue to sift it through the sifter a second time. Sifting not only ensures that the two components are properly combined, but it also aerates the mixture, resulting in a consistency that is close to that of actual cake flour.
- 1 cup of this combination should be measured (with a spoon and a level) You’ll end up with around 1 cup anyway, however sifting might occasionally result in higher volume due to the addition of air.
- You should now have 1 cup of cake flour, which you may use in any recipes that call for cake flour going forward. It’s possible to perform this procedure in bulk if the recipe calls for more than 1 cup cake flour
- nevertheless, I feel it’s preferable to create each cup of cake flour individually.
- It is necessary to use 14 tablespoons (3/4 cup plus 2 tablespoons
- 109g) of spooned and leveled all-purpose flour in this recipe. It’s sometimes faster to measure 1 cup (16 Tablespoons) and then eliminate 2 Tablespoons than it is to individually measure 14 Tablespoons each time. Alternatively, you might measure 3/4 cup flour and then add 2 Tablespoons of water.
- Cornstarch is exceptionally fine and has a similar effect to cake flour in that it reduces the production of gluten in all-purpose flour. Cornstarch is referred to as corn flour in the United Kingdom. Make sure you are not using cornmeal in your recipe! Both of these substances are absolutely different.
Keywords: cake, flour, and baking Subscribe Making a Cake is a Piece of Cake Are you a first-time visitor to our website? Getting started with this email series is a terrific idea. I’ll take you through a handful of my most popular recipes and explain why they’re so effective in the process.
How to Make Cake Flour With All-purpose Flour
Baked goods are typically made with cake flour, which is low in protein and very finely crushed.Compared to all-purpose flour, this flour yields cakes and other baked products that have a finer and softer texture.Following the recipe’s directions and using real cake flour will give you the best results when using cake flour in a recipe calling for it.However, if you’re in a hurry and need to make a replacement, a mix of all-purpose flour and cornstarch will work just as well as the original recipe.
How to Make a Cake Flour Substitute
- You can substitute the following ingredients if you don’t have cake flour on hand and need to bake a cake quickly: Make a 1:1 substitution by using 1 cup minus 2 tablespoons of all-purpose flour and 2 tablespoons of cornstarch for every 1 cup of cake flour.
- Toss everything together and follow the recipe exactly as indicated
Alternatively, arrowroot starch or arrowroot powder can be used in lieu of the cornstarch, however this will result in your cake baking for a shorter period of time and being more moist as a consequence. Arrowroot is a common component in gluten-free baking, and it may be used as a thickening in the same way that cornstarch can be used.
What Makes Cake Flour Special?
Cake flour is a finely milled flour prepared from soft wheat that is often bleached before being used in baking.It is utilized in the production of delicate, soft crumb and fluffy texture in baked goods like as cakes and cupcakes.Cake flour weighs less than all-purpose flour and has a slightly lower protein level than all-purpose flour due to its finer texture.According to the USDA, it has the lowest protein level of all of the flours tested (including all-purpose, whole wheat, and bread flour).Compared to all-purpose flour, which has 10 to 13 percent protein, cake flour contains five to eight percent protein.If you make baked products, the gluten protein helps to bind together all of the other components.
- The higher the protein content of a flour, the stickier and thicker the batter or dough will be when baked.
- Bread flour contains a high concentration of protein, resulting in a sticky dough that bakes into a wonderfully chewy loaf of bread with a crisp crust.
- Cake flour, on the other hand, is on the opposite end of the protein range, producing a light batter with a thick crumb instead.
While all-purpose flour may be used in virtually every baking recipe with at least moderate success (thus the term ″all-purpose″), cake flour makes the fluffiest, lightest cakes conceivable when combined with other ingredients.Though the handmade alternative will not yield results that are identical to those obtained from using cake flour, they are quite comparable.
How to Make All-Purpose Flour With Cake Flour
If you find yourself with a surplus of cake flour but no all-purpose flour, you may do a similar switch in the opposite direction to compensate. Try substituting the following for your baked good: For every 1 cup of all-purpose flour called for in the recipe, use 1 cup + 2 tablespoons of cake flour in addition of the all-purpose flour.
The difference in weight between cake flour and all-purpose flour is explained by this factor. This modification will not compensate for the lack of protein in cake flour, making it an unsuitable choice for a sticky bread. Cakes, muffins, and quick breads will all turn out OK with only a slight change in texture.
If you’ve ever wondered about cake flour, all your questions are answered here! Learn all about why this ingredient is often used in recipes, what it is, where to get it, and how it’s used.
It has been years since I first used cake flour in my cake and cupcake recipes, long before I even established this website.The reason for this is probably something you’ve heard me discuss during one of my Live recipe demos (which take place at 11 a.m.EDT on Facebook and Instagram!).It’s one of the most often requested questions I receive from readers.So I figured it was past time for me to break it all down and explain it in detail in a blog post.This will be the first in a series of postings that will not contain a recipe!
- The series will be titled ″Bake like a Boss: tips and tactics that will take your baking to the next level,″ which is a working title for now.
- What are your thoughts?
- As a result, cake flour is the topic of discussion today.
On my website, I have a large number of cake and cupcake recipes, and the majority of them ask for cake flour.
WHAT IS CAKE FLOUR?
Cake flour is a finely milled flour made from soft winter wheat that is used in baking.It has a lower protein concentration than all-purpose flour and is finer, lighter, and softer in texture than all-purpose flour.Additionally, it has been bleached, resulting in a softer tint and a less thick grain.Cake flour creates less gluten than other types of flour because of its reduced protein concentration.Having trouble baking bread and getting it to have that chewy, elastic feel is a common problem.Isn’t it delicious?
- It’s OK when you’re talking about soft pretzels, but it’s not so great when you’re talking about baked goods like cakes.
- In terms of cake, we want it to be light, soft, and supple, with a fine, tight crumb and a delicate flavor.
- That is exactly what you will get if you use cake flour in your baking!
I was really taken aback the first time I tried to bake a cake with cake flour.It may seem insignificant, yet it had a significant impact on my life.I couldn’t believe how much of a difference it made in the cupcake.I’ve been a firm believer in it ever since!Given that you’re going to the bother of creating a cake from scratch, wouldn’t you want it to be the greatest cake you could possibly make?
- Since that first cake, all many (cough!
- cough!) years ago, I’ve made it a point to keep cake flour on hand in my cupboard.
WHERE DO YOU GET CAKE FLOUR?
Cake flour is quite simple to get by in the United States.I’ve never gone to a grocery that didn’t have it on the shelves.It can always be found on the baking aisle, just next to all-purpose flour and in the same approximate vicinity.There are many different types of flours available, including bleached all-purpose, unbleached all-purpose, bread flour, pastry flour, whole wheat flour, and so on.The list is endless.Cake flour is just another type of flour that serves a specific function and may be found in the same aisle as the other types of flour.
- It is also available for purchase on the internet.
- To see a variety of possibilities, please visit this page.
- My favorite brands are Softasilk, Swan’s Down, King Arthur Flour, and Bob’s Red Mill, to name a several.
All of these items are fantastic and will produce amazing results.If you are not a resident of the United States, you may encounter certain difficulties.As far as I’m aware, there’s nothing quite like it available on the European market.Neither ″self-raising flour″ nor ″sponge flour″ are terms used to describe cake flour.To get the closest thing, use ″plain flour,″ sprinkled with a pinch of cornstarch (see ″Cake Flour Substitute″ below for further information).
CAN I JUST USE ALL-PURPOSE FLOUR INSTEAD OF CAKE FLOUR?
Yes, if you’re in a hurry.Nonetheless, if you truly want to bake like a pro, I strongly advise you to have a package of cake flour in your cupboard.Using all-purpose flour will result in your cakes and cupcakes having a more open crumb, as opposed to using cake flour only.In other words, there will be more pockets of air within the cake as a result of the rising.They will also be a little denser and chewier as a result of this.Cakes made using cake flour have a lighter, softer texture that I prefer over cakes made with regular flour.
CAKE FLOUR SUBSTITUTE
For those of you who are still not convinced, or for those of you who live in a section of the globe where cake flour is not readily accessible, you may produce a decent substitute by substituting 2 tablespoons (for every cup) of all-purpose flour with cornstarch.Cornstarch contains very little protein and will aid in the lightening of the all-purpose flour by absorbing some of the moisture.Corn flour may or may not be referred to as such depending on where you live in the world.It is white and powdery in appearance.Unlike maize meal, which is often yellow and grainy, this is not the case.Sift the flour and cornstarch together, then weigh or softly spoon into a measuring cup and level out the excess.
- Never cram flour into a measuring cup while measuring flour!
- With that stated, keep in mind that this alternative is not exactly the same thing as cake flour, and as a result, the outcomes will be better but not precisely the same.
- The bulk of the recipes on Baking a Moment are measured in cups and teaspoons since that is the method that the majority of my readers use to make their baked goods.
Please refer to my free printable Weight Conversion Chart if you want to weigh your ingredients instead of measuring them in cups or grams.
IS CAKE FLOUR GLUTEN-FREE?
- No, cake flour does not contain any gluten. It is still manufactured from wheat, as previously stated. Despite the fact that it contains less gluten than all-purpose flour, it is still not advised for persons who are sensitive to gluten. If you wish to make a gluten-free cake or cupcake, you can use a gluten-free flour mix in place of all of the regular flour in the recipe. Look for a company that substitutes one for one (in other words, 1 cup of gluten-free flour is equivalent to 1 cup of all-purpose flour). Here are a few solid alternatives: Pamela’s Products Gluten-Free All-Purpose Flour Blend
- Better Batter Gluten-Free Flour
- Namaste Foods Gluten-Free Organic Perfect Flour Blend
- King Arthur Flour Gluten-Free Measure for Measure Flour
- Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
- Cup4Cup Multi-Purpose Gluten-Free Flour
- Bob’s Red Mill Gluten-Free All-Purpose Baking Flour Blend
WHAT CAN I USE CAKE FLOUR FOR?
Cake flour, as the name implies, is excellent for baking cakes. But what if you don’t bake a lot of cakes and you want to make use of the leftovers from your previous bakes? There’s good news! Cake flour works well in a wide variety of recipes. Cake flour is an excellent choice whenever you’re baking something that has to be light and delicate in texture. Here are a few illustrations:
- Quick Breads
To make cookies or pie crust, I would use all-purpose flour, and I would use bread flour for anything that requires yeast, such as pizza dough or dinner rolls. You can get loads of wonderful recipe ideas by following me on Pinterest. This post includes affiliate links with the purpose of making a transaction.
The Easy Way to Make Cake Flour Substitute
Despite the fact that I enjoy baking, living in New York City means I don’t have a lot of storage space, particularly in the kitchen.The baking shelf in my pantry is filled with only the bare minimum of staples and fundamentals.However, even while I’d prefer to have goods like cake flour on hand, it’s just not practicable for me to do so given that I don’t use it on a daily basis.As a substitute, I have space for one large sack of all-purpose flour.It turns out that you may actually reap the benefits of baking using cake flour without needing to purchase any of the ingredients (and store it).If you want to manufacture a cake flour alternative at home, you just need two basic cupboard ingredients.
What Exactly Is Cake Flour?
Cake flour is a delicate flour that is finely milled and has a low protein level; it is typically bleached before use.Using it in baking produces a cake with a super-tender texture, a fine crumb, and an excellent rise.Chiffon and angel food cake are two excellent examples of desserts in which cake flour performs exceptionally well.The protein level of cake flour and all-purpose (AP) flour is the most significant distinction between the two types of flour (which becomes gluten).While cake flour has around 8% protein, all-purpose flour contains somewhat more protein than this amount.
How to Make a Cake Flour Substitute at Home
To make a cake flour alternative, just combine all-purpose flour and either cornstarch or arrowroot powder in a mixing bowl until well combined.Cake flour equals 1 cup all-purpose flour minus 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch or arrowroot equals 1 cup cake flour.Start with one level cup of all-purpose flour, remove two teaspoons of the flour, and stir in two tablespoons of cornstarch or arrowroot powder until the batter is smooth and elastic.After that, sift the mixture together to ensure that all of the ingredients are evenly distributed throughout.Cornstarch, when used with all-purpose flour, will help to prevent the production of gluten while simultaneously providing structure and ″sponginess″ to the cake.It is crucial to note that while cornstarch may easily be substituted for arrowroot powder, the use of arrowroot will cause cakes to cook more rapidly and will frequently result in their being more moist than cakes cooked with cornstarch.
Try These Recipes with Cake Flour
This is an updated version of a post that was initially published in March 2008.Kelli FosterPlanPrep’s Food Editor Kelli Foster Kelli is the Food Editor for Kitchn’s Plan & Prep section, where she oversees all food-related editorial.She holds a degree from the French Culinary Institute and is the author of several publications, including Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals.She lives in New York City.She resides in the state of New Jersey.Keep up with Kelli
Difference Between Cake Flour and Self-Raising Flour
There is a significant difference between cake flour and self-raising flour in that cake flour is finely milled flour with minimal protein content, whereas self-raising flour has a higher protein level but also contains salt and baking powder to aid in the rising process.Because cake flour is finely milled, it absorbs more water and sugar than other types of flour.Food things get moister and finer as a result of this process.Self-raising flour is not finely milled, and it may be obtained in both bleached and unbleached varieties.It can be used in baking and baking mixes.Because self-raising flour already contains baking powder, it makes it simpler to prepare culinary products using this flour.
1. Overview and Key Distinguishing Characteristics Cake flour and Self-Raising Flour are both terms that are used to describe flour. 4. Comparison of Cake Flour and Self-Raising Flour in Tabular Format 6. Summary
What is Cake Flour
Cake flour is a finely ground flour manufactured from soft wheat that is used to make cakes.In general, cake flour has a modest amount of protein.A bag of cake flour may contain between 7 and 10% protein by weight.It also contains a minor amount of gluten.Cakes become more light and soft as a result of the reduced gluten level of the flour.Cake flour has a smooth and silky texture, which makes it ideal for making fine-textured cakes.
- In addition, because cake flour is finely milled, it has a greater surface area and can thus absorb more water.
- Increasing the amount of water in the cake allows for the addition of more sugar.
- Making the cake moister and longer-lasting by increasing the sugar content results in a finer and tighter crumb.
Cake flour, it is claimed, aids in the uniform distribution of fats and the raising of the cake to a higher level.Cake flour is frequently bleached to give it a pale color, which helps the cake stay moist, rise for a longer period of time, and prevents it from being too browned.We may use this flour to produce a variety of different foods, such as biscuits, pancakes, waffles, muffins, quick bread, and scones, among other things.
Substitutes for Cake Flour
- If you don’t have any cake flour on hand, you may make do with the following recipe. Take one level cup of simple flour and remove two tablespoons of the flour
- repeat with another level cup of plain flour.
- Add two teaspoons of cornstarch to the mixture.
- Sift the mixture together to ensure that all of the ingredients are evenly distributed.
What is Self-Raising Flour?
Salt and baking powder are added to self-raising flour to make it rise more quickly.Since this combination eliminates the need to add baking powder to food products while they are being prepared, self-raising flour may be used more easily in baking recipes.This flour may be used to make a variety of baked goods, including cakes, doughnuts, bread, roti, naan roti, and pastries.Furthermore, self-raising flour has a little greater protein level than regular flour, with more than 10% of the total protein content.This flour should be kept in an airtight, dry container to prevent bacterial growth.If the flour is kept for an extended period of time, the baking powder has a tendency to lose its potency, resulting in the baked goods failing to rise as they should have done.
- Self-raising flour may be made at home by mixing one and a half teaspoons of baking powder and half teaspoons of salt into one cup of all-purpose flour, according to the package directions.
What is the Difference Between Cake Flour and Self-Raising Flour?
When it comes to cake flour, it’s a finely ground flour derived from soft wheat, whereas self-raising flour is flour that’s been treated with salt and baking powder.The most significant distinction between cake flour and self-raising flour is that cake flour has minimal protein, whereas self-raising flour contains a higher proportion of protein.The following infographic lists the differences between cake flour and self-raising flour so that you may compare the two products side by side.
Summary – Cake Flour vs Self-Raising Flour
Cake flour is a finely ground wheat flour that is used in baking.It has a modest amount of protein and gluten.It contains no new components other than what is already present.Cake flour is often bleached, and as a result, it is not marketed in some countries because of health concerns related to it (Eg: Australia).Self-raising flour is not as finely ground as cake flour, and it has a higher concentration of protein and gluten.Extra components like as salt and baking powder are used in the recipe, and it is available in both bleached and unbleached forms.
- Listed below is a concise explanation of the differences between cake flour and self-raising flour.
1. ″What Is the Purpose of Cake Flour?″ Baking A Moment was published on October 19, 2018. ″What Exactly Is Self-Raising Flour?″ ″Self-Raising, Rising Flour: Definitions, Applications, and Recipes.″ Tarla Dalal, on the 14th of May, 2016.
1. ″Ingredients for Corn Fritters″ is an abbreviation. Photograph by Gavin Tapp (CC BY 2.0) courtesy of Flickr Pxfuel provides the following: 2. ″Bake,″ ″Butter,″ ″Flour,″ ″Mountain,″ ″Pile,″ ″Cookie,″ ″Egg,″ ″Pastries,″ ″Sugar,″ and ″Cake.″
How to Make Your Own Self-Rising Flour Substitute (Because You Want Homemade Biscuits, Like, Now)
Photograph by Rudisill/Getty Images Self-rising flour produces incredibly fluffy pancakes, sky-high biscuits, and muffins that are on par with the best in the baking business.However, because it is not commonly used in recipes and because it has a short shelf life, storing up on it is not a good idea.Because of this, every six months, you’re left high and dry when you want to whip up a batch of biscuits for your family.Don’t go to the store just yet: Here’s how to make a self-rising flour alternative using things you probably already have in your kitchen.
But first, what is self-rising flour?
Exactly what it sounds like, self-rising flour is flour that causes baked goods to rise without the use of extra leavening agents.The key is not a single miraculous ingredient, but rather a blend of white flour, baking powder, and salt that comes together to form a cohesive whole.In Southern dishes such as biscuits and cobblers, self-rising flour is commonly called for; yet, it was devised by a British baker who believed men serving in the British Navy would benefit from eating freshly made bread while at sea.(That’s really sweet.) For the most part, all-purpose flour is used in place of baking soda or baking powder, which makes it easier to monitor and alter the amount of leavening required.All-purpose flour is also more adaptable than baking soda or baking powder.Is it really worth it to make a special trip to the shop only to make a delicious three-ingredient biscuit recipe that calls for self-rising flour that you don’t already have in your pantry?
- Not so fast, my friend.
- It is simple to construct a DIY substitute with products that you already have in your pantry or refrigerator.