Cake Flour

• 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.

• 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.

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.