All flours are made from wheat. But all flours are not the same. If a recipe, such as soft layered cakes, calls for cake flour instead of the all-purpose flour you have in your pantry, follow this easy recipe. You can whip up a batch of this light, airy flour in no time.
*The recipe below will replace one cup of cake flour.*
Difference Between Cake and All-Purpose Flours: The major difference between cake and all-purpose flours is in the amount of protein they contain and how they are milled. All-purpose flour is most often used when baking bread, muffins, cakes, and is the flour often used in pancake batter.
Knowing When To Use Cake Flour: Light, fluffy cakes call for flour with very little protein. For this desired texture it's recommended to use cake flour. But if you desire to make bread, you'll need to opt for a flour with a lot of protein, and all-purpose flour works best.
What Type of Flour Has Less Gluten? Protein and gluten are directly related. Gluten in flour helps form texture in your baked items. Flours that contain less protein will also have lower gluten content. Similarly, flours with high protein will create more gluten. Hence, a cake flour contains less gluten than all-purpose flour.
All-purpose flour generally has a protein content of 10 to 13 percent. Cake flour has 8 to 9 percent protein.
Have the Opposite Problem? Have cake flour, but no all-purpose flour? You'll need 1 cup, plus 2 tablespoons of Cake Flour to replace 1 cup of all-purpose flour in a recipe.
2 tablespoons cornstarch
- less than 1 cup all-purpose flour
In a dry measuring cup, place 2 level tablespoons of cornstarch. Fill the rest of the cup with all-purpose flour using the proper method of measuring flour. Once the cake flour is added to the dry ingredients, mix well with a wire whisk.
Make sure you sift the flour to distribute the cornstarch evenly before using it to bake a cake. When added to all-purpose flour, cornstarch prevents gluten from forming.
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