"I will not be concerned at other men is not knowing me;I will be concerned at my own want of ability."
Over the experience that I have gained in the past few year I cannot deny the fact that cake flour produces the most soft and tender products. I often try to keep my kitchen stocked with cake flour to make my baking life easy.
Where most of the people fail to understand the difference between the all-purpose flour and cake flour they believe that the result remains the same. But I beg to differ on this as my finding always lead me to believe that quality of ingredient have a major contribution to the look, feel and taste of the end product.
Cake flour is basically is a low protein flour that is milled into very fine consistency. It has about 7-9% protein, while all-purpose flour which is basically a harder flour by nature, has somewhere 10-12%.
Well how does it relate to my baking life…?Well protein content is directly connected to gluten formation. Now since the cake flour has low protein leads to less gluten formation in the mixing process. Less gluten formation sums up to a softer, fluffier texture.
How to Make a Homemade Cake Flour Substitute
- Step 1: Measure 1 cup all-purpose flour. Remove 2 Tablespoons.
- Step 2: Measure 2 Tablespoons cornstarch. Add to the flour. Cornstarch contains less gluten than flour, so it’s a wonderful tenderizing ingredient to help make cake flour.
- Step 3: Sift together TWICE. Basically, sift into a mixing bowl once. Then run it through the sifter one more time. Sifting not only mixes the two ingredients together appropriately, it aerates the mixture so the consistency is similar to real cake flour.
- Step 4: Measure 1 cup from this mixture. You’ll have about 1 cup anyway, but sometimes sifting can produce more volume since it’s adding air.
Cake flour works best when you have to bake vanilla cakes. Why not chocolate? Because chocolate cake already has coco powder which is very fine dry ingredient. The combination of cake flour and coco powder will result in a flimsy cake. And when it comes to products like banana and carrot cakes they have excessive wet ingredients, and cake flour cannot hold the weight of these.
Hence choose your flour wisely when it comes to baking.