Cake flour is milled from soft wheat, and it is finely ground, making it perfect for baking delicate and yummy desserts. The flour has a low protein content, so the end product has a lighter and loosely structured crumb. Some of the things you can bake using cake flour include cakes (of course!), brownies, muffins, scones, and cupcakes. Read on to find out how different cake flour is from other types of flour and how to use it.
Does Cake Flour Make a Difference in Baking?
Since cake flour is the most delicate texture of all baking flour and the lowest protein content, it can only be used to bake delicate goodies that do not require a lot of elasticity. Cake flour is almost the same as pastry flour as both are made from soft wheat, finely milled, and have a low protein content compared to other baking flours. Keep in mind that, compared to other flours, cake flour can absorb extra water, so ensure that you have sufficient liquid for quality desserts.
Bleached Cake Flour is Better
Did you know that there is both bleached and unbleached cake flour? The bleached variety has a more refined and soft texture while unbleached flour has a tougher and denser texture. That’s why avid bakers prefer to use bleached cake flour. Other flours are made either from hard wheat or a mixture of soft and hard wheat, which has a higher protein content.
If you have a particularly delicate cake or dessert in mind, it’s best to use bleached cake flour if you want the end product to be deliciously perfect.
What Can It Be Used For?
Well, this one is sort of a dead giveaway. Cake flour is of course best used for…. Cakes! Thankfully there are zillions of different types of cake. So whether your favorite is pound cake, chocolate pecan cake, vanilla cake or coconut cake, cake flour will yield a soft, tender and delicious result every time.
Muffins are also a prime cake flour go-to. Personally, we love muffins for breakfast. You can use cake flour as it makes them light and soft, a perfect snack for kids and adults alike. Personalize those muffins with your favorite ingredients such as chocolate chips, blueberries or nuts.
Besides being tasty and portable, muffins are quick and easy to bake. So you can bake a batch during the weekend, stick them in the fridge and enjoy them all week long.
Cake flour is the best for making moist, soft, sweet vanilla or coconut glazed bread. And the best thing is you will not need to use a mixer as you just need to mix and stir the ingredients together, pour them in the baking pan, and boom, your breakfast is ready.
Tall and fluffy biscuits
If you want soft and tender biscuits for breakfast, use cake flour as it has low protein, vital in biscuits. They are quick and easy to make. You will need the following ingredients, buttermilk, cake four, butter, salt, and baking powder. If you want them sweeter, you can add sugar. Start by mixing the dry ingredients, then add butter and buttermilk. Make sure your butter and buttermilk are cold as they help the biscuits puff up when placed in the oven.
Pie crust base
If you are making pie and want pie crust to absorb the weight of a creamy filling such as strawberry, then your pie crust must be extra-tender. Since cake flour is used for baking tender and soft desserts, it’s the best ingredient for your pie crust.
Can Cake Flour Be Used For Anything?
Not everything can be baked using cake flour because some recipes call for high protein and heavily textured flour with volume and elasticity. You cannot, for example, use cake flour to make pizza crust, pretzels, or yeast bread. These recipes call for high protein, and if you use cake flour, the bread won’t rise because of its low protein content. In the case of pizza crust and pretzels, they will not be chewy due to the low protein content. Trust us on this one.
If you want to try your luck using cake flour for your banana or pumpkin bread, the end product will be dense flatbread. Edible but perhaps not the texture you were looking for. You’ve been warned!
Can It Be Used For Bread?
Suppose you are making quickbreads, yes. However, if you are making yeast bread, no. This is because cake four has a protein content of 7 to 8 percent, which is not ideal for your bread. If you want to make a loaf of bread, you will need to use bread flour or all-purpose flour as they are high in protein content. When the flour has more protein, it produces more gluten which gives your bread a better texture.
However, if you have run out of bread flour and all-purpose flour, you can use cake flour. However, you will have to remove two tablespoons of cake flour and replace it with two tablespoons of cornstarch. It may not be a perfect substitute for cake flour, but it will do in a pinch.
To Sum Up
When it comes to baking, you must use the flour recommended by the recipe if you want quality results. When baking cakes, muffins, cupcakes, and waffles, make sure to use low protein flour as it gives you baked goods a light and tender texture, making them easily digestible.
It’s the rare person who doesn’t like cake, so grab some cake flour and get baking. You’ll be surrounded by happy people before that cake cools!