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%. What does this mean for baking? You see, protein content is directly related to gluten formation.
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 and all-purpose flour?
There are two main differences between cake flour and all-purpose flour: 1 Texture: The particle size, or granularity, of milled flour determines the flour’s ability to absorb water. The finer 2 Protein: Cake flour comes from soft wheat. This flour type has lower protein content and less gluten than AP flour, More
What is all purpose flour used for baking?
Also known as all-purpose flour. Has an intermediate gluten level which makes it suitable for most baking or cooking needs. It has the lowest protein content, and is suitable for sponge cakes and mooncake skins. Similar to cake flour, it has an extra-fine quality that is ideal for chiffon cakes, crepes and Swiss rolls.
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 self-raising flour and 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.
Can you substitute cake flour for all-purpose flour?
To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Make your own – one cup sifted cake flour (100 grams) can be substituted with 3/4 cup (85 grams) sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch.
Does cake flour make a difference?
Cake flour is ground extra-fine, which results in a lighter, loosely-structured crumb and fluffy texture. Cake flour is ideal for baked goods with a tender texture due its low gluten content, which makes it easier to achieve lighter, tender textures when baking delicate sponges, cupcakes, muffins, and pastries.
Is it better to use cake flour or all-purpose flour?
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.
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.
Does cake flour have baking powder?
Does cake flour have baking powder in it? No it doesn’t. Cake flour doesn’t contain any raising agents. So when using it, you will need to use baking baking powder or baking soda into your cake.
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.
Does cake flour make a big difference?
Yes, using cake flour when it’s called for makes a difference in baking. People generally refer to it as producing a “lighter” cake, meaning it’s less dense.
Is pancake flour the same as cake flour?
Yes you can. But pancake mix is more like self rising flour. So it’s not the same as all purpose. It also is a finer grind like cake flour.
Can you mix cake flour and all-purpose flour together?
If you end up with plenty of cake flour but are out of all-purpose, you can perform a similar swap in the opposite direction. Try this substitution for your baked good: For every 1 cup of all-purpose flour called for in the recipe, use 1 cup plus 2 tablespoons of cake flour.
Does cake flour rise more than all-purpose?
The bleached all-purpose flour rose just slightly higher than the unbleached. Both the bleached and unbleached all-purpose flour cakes held together well. The cake made with cake flour was taller and lighter in color than the all-purpose flours but was also drier and more crumbly/sandy.
Is cake flour better for cookies?
Using cake flour instead of all-purpose flour will make your cookies lighter, more delicate, fluffier, and more tender. Some people use cake flour when trying to make soft cookies. This makes sense, as it turns out more “cake like” instead of dense or chewy.
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 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 self-rising flour be used instead of all-purpose?
To substitute self-rising flour for all-purpose flour, omit the baking powder and reduce the amount of salt in the original recipe. This works well for quick breads, biscuits and recipes that do not contain added baking soda or acidic ingredients.
Which cake flour is the best?
Unless you bake a lot, all-purpose flour is the one to keep in your pantry. This flour provides satisfactory results for almost any cake. If you can’t find cake flour, use all-purpose bleached flour in delicate cakes, but omit 2 tablespoons of the flour for each 1 cup in the recipe.
Which type of flour is best for cakes?
– All-Purpose flour – Self-Rising Flour – Bread Flour – Whole wheat Flour – Cake Flour – Pastry Flour
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 the best brand of cake flour?
S / Solutions
Plain flour may be an all-purpose baking companion, but you’ll want to keep some cake flour, bread flour and top flour on hand for certain recipes. Here’s what you need to know.
- On April 15, 2016, by / Photograph courtesy of Aliaksandr Mazurkevich FLOUR WITHOUT ADDITIVES All-purpose flour is another name for this type of flour. It has a moderate gluten level, making it acceptable for use in most baking and culinary applications. FLOUR FOR CUPCAKES With the lowest protein concentration, it’s best suited for sponge cakes and mooncake skins, among other things. HIGHEST QUALITY FLOUR It is similar in appearance to cake flour, but has an extra-fine texture that makes it suitable for chiffon cakes, crepes, and Swiss rolls, among other things. BREAD FLOUR is a kind of flour that is used to make bread. Protein and gluten content are both high. It may also be used to produce rich fruit desserts, in addition to bread making. Tags: cake flour, different types of flour, flour 101, different types of flour for baking, good lipstick, plain flour, top flour, top flour vs plain flour, when to use bread flour, when to use cake flour, when to use top flour, when to use which 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.
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 food items 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 made 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 tender as a result of the low gluten content 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 stored 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.″
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.
What’s the Difference Between Cake Flour and All-purpose Flour?
- A good thing to have is when the primary function of an appliance or ingredient is stated directly in the title of the item you’re purchasing.
- The waffle iron, the eggbeater, the muffin mix, and the cake flour are all included.
- It’s difficult to make a mistake with a name like that.
- Now that the world is on a quest to bake as much as humanly feasible in the kitchen, products such as all-purpose flour and cake flour are gaining attention.
- For those of you who are new to baking and aren’t sure how to identify the difference between flour and baking soda or sugar and salt, here’s a simple tutorial that will teach you all you need to know about the difference between cake flour and all-purpose flour.
- Baker and author Martin Philip writes in his book ″Breaking Bread: A Baker’s Journey Home in 75 Recipes″ that cake flour has even less protein than all-purpose, self-rising, or pastry flour.
- The cake flour is highly prized for its softness, and it creates wonderful cakes!
- Cake flour is primarily responsible for the light and airy texture of baked goods due to the low protein and high starch content of the flour.
- So, how did things come to be this way?
- Cake flour is milled from soft wheat, which contains the least amount of protein of all the wheat varieties.
- When compared to all-purpose flour, which includes around 10 to 13 percent protein, your normal batch of cake flour contains approximately 5 to 8 percent protein.
- Cake flour, in addition to having a low protein content, also has a low gluten content; this is beneficial since it causes less binding, allowing the cake to crumble easily.
- Cake flour is also chlorinated, although this has nothing to do with swimming pool water at all.
- As opposed to this, it is a bleaching procedure that allows the starch to absorb more moisture and sugar, which results in a moister cake overall.
- So what if you don’t have cake flour or can’t get any in your area?
Has your best friend’s birthday cake, which you had intended to make for her, been ruined?No, not at all.You may create a version that is quite similar to this one that works rather nicely.
Joy the Baker has a relatively foolproof recipe, which we’ve somewhat altered to suit our needs:
- 1 cup of all-purpose flour should be measured out.
- Remove 2 tablespoons of flour and place it back in the bag or in your flour canister, as needed.
- 2 tablespoons of cornstarch should be added to the remaining flour.
- A minimum of five times should be sifted into the flour and cornstarch mixture. In order to properly combine the mixture and lighten and aerate the flour, it is necessary to do so.
- Continually repeat this process for every 1 cup of cake flour called for in your recipe.
- Follow the directions on the package for making the flour mixture.
When you make a purchase after clicking on one of our affiliate links, HowStuffWorks receives a small compensation. Original publication date: April 30, 2020
Cake Flour FAQ
Is all purpose flour the same as cake flour?
All-purpose flour and cake flour are two distinct types of flour that include a different combination of components. Cake flour contains less protein than all-purpose flour, but it also contains a higher proportion of carbohydrate. Cake flour is lighter and more airy than all-purpose flour as a result of this.
What can I use instead of cake flour?
All-purpose flour and cornstarch may simply be substituted for cake flour in this recipe. Combine the two ingredients and you’ll have the ideal alternative.
Can I use plain flour instead of cake flour?
Plain flour, often known as all-purpose flour, can be used as a replacement for cake flour. You may need to add a small amount of cornstarch to achieve the desired consistency, but otherwise all purpose flour is quite identical.
Where can I buy cake flour?
You should be able to find cake flour at your local grocery store without much difficulty. It’s frequently found right next to the all-purpose flour in the pantry.
Does cake flour make a difference?
When it comes to baking a cake, the type of flour you choose can make a significant impact. The fact that cake flour has less protein and is starchier than other flours contributes to the fact that cakes themselves are lighter and airier.
Cake Flour Vs. All-Purpose Flour: What To Use For Your Baking Project
- There are a plethora of various varieties of flour available; which one is best suited to your baking project?
- For those who are undertaking a baking endeavor, there are many various types of flour available to choose from.
- In fact, I now have six different varieties of flour in my cupboard at the same time as you.
- Following the mainstays of all-purpose flour (AP), cake flour, and bread flour, I’ve included several interesting variations: Whole wheat flour, almond flour, and cassava flour are all good options.
- What is the purpose of having so many different varieties of flour in my pantry?
- First and foremost, because I enjoy taking on new baking tasks, but also because each variety of flour is best suited for a certain purpose.
- Some of them are self-explanatory (for example, I use bread flour to bake bread and all-purpose flour to make flour tortillas); however, some of the more specialized flours require a little more discussion (almond flour for macarons, cassava flour for flatbreads).
- But how can you know which flour is the greatest choice for your particular project?
- Each flour has its own set of advantages and disadvantages.
- Specifically, I’m here to break down what you need to know about two different forms of wheat gluten, namely cake flour and all-purpose flour.
- Is there a time when you should utilize one over the other?
- Is it necessary to exclusively use cake flour in baked goods?
- Never fear, I have the solutions to all of your baking-related queries.
Cake Flour Vs. All-Purpose Flour: What’s the Difference?
- The amount of gluten present in different types of flour is the most significant distinction.
- High-protein wheats (also known as ″hard wheat″) and low-protein wheats (also known as ″soft wheat″) are used to make flour.
- More protein in the flour means more gluten forms, which results in a finished baked product that is stronger, has more volume, and is more supple.
- In the case of bread flour, which is the strongest form of flour, it is derived from hard wheat, which results in a denser, chewier texture that is preferred in bread.
- These characteristics, on the other hand, are not ideal for baking more delicate pastries or cakes, when a sensitive crumb is desired.
- Cake flour, which is manufactured from soft wheat, is on the other end of the range and has the lowest protein concentration of all the flours (7-9 percent protein).
- Cake flour is typically used to produce soft, supple baked products such as cakes, pastries, and biscuits because the gluten proteins in it are so low in concentration.
- The gluten in cake flour is further broken down during the chlorination process, resulting in a flour that is even more delicate.
- Generally speaking, all-purpose flour is manufactured from a combination of hard and soft wheat.
- In terms of structure, all-purpose flour has a moderate protein concentration (10-13 percent protein), which allows it to maintain its form but not providing the same density or amount of gluten development as bread flour.
- Due to the fact that it is an excellent middle ground between flours that are higher in gluten and flours that are lower in gluten, all-purpose flour is extensively used (and is sometimes used as a default when a recipe just calls for flour).
When to Use Cake Flour Vs. All-Purpose Flour
- As soon as you grasp the distinction between cake flour and all-purpose flour, understanding when to use which flour becomes a little less difficult.
- The only rule is that you must follow the recipe exactly.
- Cake flour should be used in recipes where you want an extra-light, extra-fluffy texture, such as Angel Food Cake, Cream Cheese Pound Cake, or Buttermilk-Chocolate Cake, among others.
- Cake flour may also be used to make other treats, such as Chocolate Crinkle Cookies, that have a more sensitive crumb texture.
- Unless a recipe specifies otherwise, it’s best to use all-purpose flour when a specific kind is not specified.
- All-purpose flour may be used to make a variety of baked goods, including breads, muffins, cakes, and cookies.
How to Convert Cake Flour and All-Purpose Flour
- The protein level of these flours isn’t the only factor that distinguishes them from other flours.
- In fact, according to Cooking Light, ″all-purpose flour weighs around 4 ounces per cup, whereas cake flour weighs approximately 4 ounces per cup.″ (Keep in mind that there is a proper technique to measure flour.) For this reason, you’ll need to use a little more cake flour than you would normally use to produce an exact substitute for all-purpose flour.
- To make 1 cup of cake flour equivalent to 1 cup of all-purpose flour, add an additional 2 tablespoons to each cup of cake flour.
- If you’re replacing cake flour with all-purpose flour, you’ll want to reverse the following ratios: Instead of using 2 tablespoons less AP flour per cup of cake flour, try using 2 teaspoons less corn starch per cup of cake flour.
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.
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Flour – Joyofbaking.com
- Originally, the word flour was spelt with the letter ‘flower.’ Milled flour, such as the kind we buy and use now, was formerly ground by hand with a mortar and pestle.
- The milling of various grains stretches back to prehistoric times, and over the course of history, automation of the milling process has been refined and refined.
- Wheat flour is the most often referred to type of flour by most people.
- Although flour may be made from a number of nuts and seeds, it is more often known as wheat flour.
- Some of the flours that are accessible include barley, buckwheat, chickpea, maize, oats, potato, rice, rye, soy, wheat, and vegetables, among others.
- When used in baking, flour gives baked goods their body and structure, as well as their texture and flavor.
- When used in baking, it helps to hold the components together and gives the batter structure.
- It may also be used to thicken sauces, creams, and pie fillings, to name a few applications.
- Cake pans and counters should be dusted with flour before baking to prevent batters and bread dough from adhering to the pans and counters during baking.
- It is also possible to cover fruits and nuts in flour and then incorporate the mixture into batters, keeping them from sinking to the bottom of the pan when cooked.
- The sort of flour that is used will eventually have an impact on the final result.
- In addition to containing protein, flour also includes gluten, which when combined with water and heat creates flexibility and strength in baked goods and other products.
- There are many different varieties of flour, each with a distinct quantity of protein.
- As a result, using a different type of flour than that specified in a recipe (without making any adjustments to account for the difference) will alter the outcome of the baked dish.
- For white cakes with a delicate sensitive texture, cake flour should be used in place of all-purpose flour.
Bread flour is used to create a chewy loaf of bread, while all-purpose flour is used to create a scrumptious batch of chocolate chip cookies.All-purpose flour has a protein concentration of 10-12 percent and is created from a combination of hard and soft wheat flours, depending on the variety.It comes in two varieties: bleached and unbleached, all of which are interchangeable.
As a result of using a soft winter wheat, Southern brands of bleached all-purpose flour have a lower protein level (8 percent) than their northern counterparts.The protein level of all-purpose flour varies not just from brand to brand, but also from area to region.Even the same brand might have significantly varied protein amounts depending on where in the United States you are purchasing it from, even within the same nation.
Cakes, cookies, breads, and pastries may all be made with this recipe.Cake flour, which is manufactured from soft wheat flour, has a protein concentration of 6-8 percent and is used in baking.It has been chlorinated in order to further weaken the gluten’s potency, and its texture is smooth and velvety in appearance.It is particularly suitable for use in the preparation of cakes (particularly white cakes and biscuits) and cookies when a sensitive and delicate texture is sought.
- Cake flour may be used to replace all-purpose flour in recipes by using 1 cup + 2 tablespoons cake flour for every cup of all-purpose flour.
- Make your own cake flour by substituting 3/4 cup (85 grams) sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch for one cup (100 grams) sifted cake flour.
- Pastry flour is comparable to cake flour, except that it has not been chlorinated.
It has a protein concentration of 8-10 percent and is derived from soft wheat flour, much like cake flour.It has a smooth and white tint to it.The supplement may be purchased at health food stores or through mail order catalogs.Using one and a third cups (185 grams) all-purpose flour and two and a third cups (9 grams) cake flour, you may produce two cups of pastry flour.It is excellent for baking pastries, pies, and cookies.Self-Rising flour includes 8-9 percent protein and is made out of flour, baking powder, and salt.
- It is available in a variety of flavors.
- The reason I don’t use this sort of flour is that I prefer to add my own baking powder and salt to the recipe.
- Additionally, if the flour is stored for an extended period of time, the baking powder will lose part of its potency, resulting in your baked items not rising correctly.
In order to manufacture your own, combine one and a half teaspoons baking powder with 1/4 teaspoon salt per cup (130 grams) of all-purpose flour.A hard wheat flour blend is used to make bread flour, which has a protein concentration of 12-14 percent.Because of the increased gluten content, the bread rises and takes on a more defined shape and structure.
It is available in white, whole wheat, organic, bleached, and unbleached varieties.This flour is excellent for baking breads and some pastries.Flour can be stored for up to six months in a cool, dry location with good ventilation.If you want to keep flour free of insects, you may store it in the refrigerator or freezer, but make sure the flour is completely defrosted before using it.
- Pre-sifted flour is occasionally labeled as such.
- If the flour was sifted before packaging, but it compacts during transportation and handling, it is no longer sifted by the time it is delivered to your door at your destination.
- As a result, if your recipe calls for sifted flour, double-check that you sifted it.
- For example, if your recipe calls for 1 cup sifted flour, sifting the flour before measuring it is required.
- Alternatively, if a recipe calls for 1 cup flour that has been sifted, this signifies that you have sifted the flour after measuring it.
Aerating the flour and removing lumps before sifting it ensures that when the liquid is added, the dry ingredients are completely moistened.When baking, it is critical to measure your flour accurately since too much flour can result in a difficult and/or heavy baked item.When measuring flour, spoon the flour into a measuring cup and then level the cup with a knife to get an accurate measurement.Do not dismantle the structure.
As previously indicated, flour becomes compressed in the bag during shipment, therefore scooping flour directly out of the bag with a measuring cup will result in an excessive amount of flour being used.When flour is packed, it has a moisture level of around 14 percent.Its moisture content, on the other hand, will change as it is kept.In general, the longer flour is kept at room temperature, the more moisture it will lose.In order to compensate for the dryness of the day, your pastry will require more water than it would on a wet day using fresh flour.
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 though I’d like to keep things like cake flour on hand, it’s simply not practical for me to do so given that I don’t use it on a regular 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
- Making a cake flour substitute is easy with the following two ingredients: all-purpose flour and either cornstarch or arrowroot powder.
- 1 cup AP flour – 2 Tablespoons AP flour + 2 Tablespoons cornstarch or arrowroot = 1 cup cake flour 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.
- Then sift the mixture together to be sure the ingredients are well distributed.
- When added to all-purpose flour, cornstarch will inhibit the formation of gluten while also giving structure and “sponginess” to your cake.
- While cornstarch can easily be swapped for arrowroot powder, it is important to note that arrowroot will cause cakes to cook more quickly, and will often be more moist than than made 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
Ask the Chef: Does Cake Flour Really Make a Difference In a Baking Recipe?
NordWood Themes courtesy of Unsplash
Ask The Chef
The following question came into The Food Channel:
- Is there an actual difference between cake flour and regular flour in a baking recipe?
- However, the recipe calls for cake flour rather of standard all-purpose flour, which I am interested in trying.
- Is it worthwhile to make the journey to the shop in order to get this specialized flour?
- Answer: When cake flour was first introduced, it was considered a speciality ingredient, which made it difficult to come by.
- Now that more people are becoming familiar with the finer qualities of cooking and baking, we’re seeing it in more mainstream grocery shops than ever before.
- Our response to your inquiry is divided into two parts.
- Yes, when cake flour is asked for in a recipe, it makes a difference in the outcome.
- It is commonly referred to as generating a ″lighter″ cake, which means it is less dense than a dense cake.
- Do you, on the other hand, need to make a special trip to the store?
- In the same amount of time, all-purpose flour will work just as well.
- If you want to make a lighter cake, you can use cake flour, which is quite similar to regular flour.
- Simply take a cup of all-purpose flour, remove two teaspoons of it, and gently whisk in two tablespoons of cornstarch until everything is well combined.
- You’ll want to repeat this procedure for each cup of flour called for in the recipe you’re using.
- And now we’re in the mood to prepare a cake!
If you’re looking for some new dishes to try, go no further than the recipes listed below.
Chocolate Mayonnaise Cake
As an alternative to eggs and oil, this recipe calls for mayonnaise, which results in a cake that is wonderfully moist and tasty. To obtain the recipe for Chocolate Mayonnaise Cake, please visit this page.
Harvest Spice Cake
Using an old family recipe that incorporates the finest of old world tastes, The Food Channel Chefs have modernized it. The recipe for the Harvest Spice Cake may be found here.
Missouri Chocolate Sheetcake
In this recipe, buttermilk and cocoa powder transform what appears to be a standard chocolate cake into an astonishingly soft and moist cake, which is finished with buttery chocolate frosting and toasted nuts. The recipe for the Missouri Chocolate Sheetcake may be found here.
Grandma Hannah’s Plum Spice Cake
The classic and soothing flavors of plum and clove have a familiar aspect to them that makes them taste just like they do in the kitchen at home. The recipe for the Plum Spice Cake may be found here. Simply click on the link below to see more of our Ask the Chef series.
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.
How Different Flours Affect Your Cake
- While it comes to baking, there is a vast choice of flours from which to pick when constructing a cake.
- For example, bleached cake flour and unbleached cake flour are two alternatives.
- Other options include pastry flour, self-rising flour, unbleached all-purpose flour, and bleached all-purpose flour.
- There are also starch replacements and hybrid versions from some of the options listed above.
- It might be difficult to choose which flour is the most suitable for cake baking.
- I want to clear up some of the confusion around the whats and whys of cake-worthy flours in this article.
- I cooked six cakes, each with a different flour type or mix, to demonstrate the effects of varied flours on the final product.
- Among them were unbleached all-purpose flour (UB), bleached all-purpose flour (Bl.
- ), bleached cake flour, potato starch plus unbleached all-purpose flour (a popular cake flour alternative), half cake flour/half unbleached all-purpose flour, and half cake flour/half bleached all-purpose flour.
- Before we get into the outcomes of the baking, let’s take a moment to discuss the distinctions between the flours used.
- My graphic for this was terrible, but I thought a goofy little figure might be helpful to those of us who are overly visual in our thought processes.
- Using either cake flour or all-purpose flour, this is an image of a baked cake that has been baked.
- In general, there are two significant variations amongst flours.
- A low protein flour, cake flour includes more carbohydrate and less protein per ounce than an all-purpose flour (plain flour) or a bread flour (bread flour). You can see how this plays a role in the creation of a cake in the illustration above. Massive starch granules play an important role in the construction of a cake prepared with cake flour. Egg proteins and the little amount of protein included in cake flour also play a role in the structure of a cake created with cake flour. The protein content of all-purpose flour is higher than that of cake flour, and as a result, the final cake structure is kept together by a stronger flour protein network than that of cake flour.
- Treatment with chlorine dioxide or chlorine gas has been applied to bleached flours to make them whiter. Their color is lighter as a result of this process, and their starch granules are able to inflate more easily and spread fat more readily as a result of it. Chlorination or bleaching also imparts a particular flavor to water, which some people enjoy while others find objectionable. Because chlorination causes the buildup of particular chemicals in the body, it has been forbidden in the European Union and the United Kingdom due to this fact. Cake flour is typically bleached, although King Arthur sells an unbleached version of the product.
- The following are the distinctions between the two types of cake in real life: Unbleached all-purpose flour and bleached all-purpose flour seemed to be the same color and had a wet but somewhat gritty texture
- yet, unbleached all-purpose flour was slightly lighter in color.
- The bleached all-purpose flour climbed just marginally higher than the unbleached all-purpose flour.
- Neither the bleached nor the unbleached all-purpose flour cakes crumbled when they were baked
- The cake created using cake flour was taller and lighter in color than the cake made with all-purpose flour, but it was also drier and crumblier/sandier in texture.
- The cake created using cake flour appeared to be more compact and less spongy in appearance than the cakes made with all-purpose flour.
- The cake made using cake flour had a somewhat finer crumb than the cake made with all-purpose flour.
- The cake, which was baked with cake flour, had a little chlorination flavor.
- Even though it was the shortest and darkest of the cakes, it had the moistest and tenderest crumb
- the unbleached all-purpose flour with potato starch cake was the longest and darkest of the cakes
- Almost equal to one another were the combinations made with half cake flour and half all-purpose flour
- however, when made with bleached flour and half cake flour, the combination rose somewhat higher than when made with all-purpose and unbleached flour.
- Half cake flour combinations worked nicely in both cases, producing a moist, soft crumb with a fine crumb texture.
- As a result, what is the best flour to use in your cake recipe?
- That is very dependent on what you are searching for as well as the sorts of flour that are accessible to you.
- I like to use a blend of cake flour and unbleached all-purpose flour in my baking.
- In order to avoid the flavor of cake flour, I try to keep the amount that I use as low as possible in the recipe.
- All-purpose flour is also a favorite of mine since it gives moisture and structure.
- This mixture is similar in appearance to pastry flour.
- If you have access to pastry flour, I believe it is an excellent choice for baking cakes.
- The use of cake flour, on the other hand, may be the greatest solution in some circumstances, such as when someone want the whitest and tallest cake imaginable.
- The choice of flour is entirely up to