Cake Flour
Cake flour is a finely milled, soft wheat flour with a low protein content (typically 7-9%). This low protein level results in less gluten development, which produces baked goods with a tender, delicate crumb. It has a very fine, almost powdery texture and a bright white appearance due to the bleaching process it undergoes. Using cake flour leads to cakes, muffins, and other baked items that are soft, light, and airy, making it ideal for achieving a melt-in-your-mouth texture.
Common Uses
- Cake flour is used to bake light and fluffy cakes, like angel food cake, sponge cake, and chiffon cake because its low protein content prevents a tough, chewy texture.
- Making delicate pastries such as madeleines and shortbreads relies on cake flour to create a tender crumb that easily melts in your mouth.
- Cake flour helps produce soft and tender muffins, scones and biscuits due to its limited gluten forming properties, resulting in a desirable texture.
- Use cake flour to create airy and light textured pancakes and waffles for a breakfast treat that is both fluffy and delicious.
- Bakers use cake flour as a thickener for sauces and gravies, providing a smooth, lump-free consistency without adding a starchy flavor.
- Cake flour can be used in some cookie recipes, especially those where a soft, chewy texture is desired, such as soft sugar cookies or shortbread-style cookies.
Nutrition (per serving)
Nutrition (per serving)
Calories
387.0kcal (19.35%)
Protein
9.1g (18.14%)
Carbs
81.7g (29.72%)
Sugars
0.3g (0.64%)
Healthy Fat
0.5g
Unhealthy Fat
0.2g
% Daily Value based on a 2000 calorie diet
Nutrition (per serving)
Calories
387.0kcal (19.35%)
Protein
9.1g (18.14%)
Carbs
81.7g (29.72%)
Sugars
0.3g (0.64%)
Healthy Fat
0.5g
Unhealthy Fat
0.2g
% Daily Value based on a 2000 calorie diet
Health Benefits
- Provides a source of carbohydrates for energy.
- Offers a lower protein content compared to all-purpose flour, which can result in a more tender crumb in baked goods.
- When enriched, may contain iron and B vitamins.
- Can be part of a balanced diet when consumed in moderation.
Substitutes
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Storage Tips
Cake flour should be stored in an airtight container in a cool, dry place, away from direct sunlight and strong odors. Proper storage helps prevent it from absorbing moisture and developing a stale taste. Under these conditions, it can last for up to 1 year. For extended storage, consider placing the container in the freezer for up to 2 years.
