Sep 15 2012

How to make Cake Flour

Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, and answers to FAQs to help you succeed the first time around!

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So I’m gonna go out on a limb here and say a fair portion of you really don’t have more than 2 types of flours in your pantry at one time. Not a big deal; typically most recipes call for All Purpose flour. However there are those recipes that call for Cake Flour. Cake flour is to me the ‘silkiest’ of all flours. It has a lightness to it unlike any other flour.

See All Purpose Flour is a blend of hard and soft wheat flours. Designed for general baking use. Depending on the source, this flour can vary in proportions of hard to soft wheat. In the South, where more quick breads, cakes and biscuits are usually baked, this flour contains a higher proportion of soft wheat flour. In the North, where more breads are baked, a higher proportion of hard wheat flour is incorporated in this flour. Where as Cake Flour is milled from soft wheat. It contains the lowest percentage of protein and gluten. See Cake Flour has a lower protein level; about 7-8%. To get cake flour like this, so velvety, it’s chlorinated to further break down the strength of the gluten and is smooth and velvety in texture.

What’s this all mean? Lower protein level makes cakes, biscuits, muffins, etc…wonderfully tender and moist. Cake flour is what’s typically called for in Angel Food cakes and White Cakes

However like I said, you may not have it on hand and if you’re like most people you didn’t realize until you’re half-way through putting your mix together when you realize you don’t have it. Fear not, in a pinch you can make your own cake flour that will give you pretty much the same results. Though if I were you, I’d invest next time you’re at the store and just buy a small container of it. I, personally, prefer King Arthur’s cake flour because it’s not chemically altered and it’s simply the best!