Learn the answer to the questions: “What is Cake Flour?”, “How is cake flour different than all-purpose flour?”, and “How can I make a cake flour substitute?”
What is Cake Flour?
Cake flour is a finely milled, low protein flour that has been heavily bleached with hydrochloric acid. Because cake flour has a low protein content and a soft, velvety texture it is desireable to use in cakes recipes because it creates a cake that is light and tender.
Cake Flour vs All-Purpose Flour
The most significant difference between cake flour and all-purpose flour is the protein content. Cake flour has a protein content around 7-8%, while all-purpose flour typically has a protein content of around 11-12%. The protein present in wheat flour is what creates gluten strands once the flour is hydrated. Because cake flour has a low protein content, minimal gluten structures are formed when it is mixed in a cake batter which keeps the cake tender.
Furthermore, because of the changes to the starch in the flour after being treated with hydrochloric gas, the flour absorbs liquid more readily and allows fat to the starch in the flour more easily. These properties of cake flour result in cakes that have a very moist and even crumb. The bleaching process of the flour also causes cake flour to be slightly acidic. You may notice that cake flour has a subtle flavor and small to it that all-purpose flour does not.
Cake Flour Substitute
Because of the unique qualities of cake flour due to the treatment and processing it goes through, there is not exact substitute for cake flour. However, you can approximate the properties of cake flour by substituting a combination of cake flour and a starch such as corn starch. By combining the starch with the all-purpose flour you are reducing the percentage of protein in the mixture as well as adding a more absorbent and finer texture substance which will help mimic the cake flour’s properties.
It is also important to sift your cake flour substitute very well so that you aerate it which will further support the light and tender crumb that cake flour would produce.
For every 1 cup of cake flour you are substituting:
- 2 TBSP (0.5 oz, 14 gr) cornstarch
- 1 cup minus 2 TBSP (3.7 oz, 104 gr) all-purpose flour
- Use the ratio of ingredients as a substitute for every one cup of cake flour your recipe calls for.
- Place 2 TBSP of cornstarch into a 1 cup measuring cup & fill the measuring cup with all-purpose flour by lightly spooning it in & leveling it off.
- Sift the mixture three times. This will make sure the starch is evenly distributed throughout the flour and also aerates the flour so that it behaves more like cake flour.
- You can make a large batch and store in an airtight container to use when needed. Make sure to whisk the flour thoroughly before each use to ensure the ingredients are evenly distributed, measure out a cup, and then sift it again before adding it into your recipe.