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Cake flour


Cake flour is made from a low protein ( 6 - 8%), fine-textured soft wheat so the flour contains a high amount of starch and less gluten resulting in lighter, less dense textures or a more "tender, fine crumb" for various cake and pastry items.
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Substitute for cake flour

Best substitute for 1 cup cake flour use 7/8 cup all-purpose flour + 2 tablespoons cornstarch.
Pastry flour or substitute 7/8 cup of all-purpose flour for one cup of cake flour (product will be a bit more dense)

Equivalents

1 pound   =   4 3/4 to 5 cups sifted

Select desired measure:
Quantity: Measure:
  
Nutrition Facts
(USDA#20084)
Serving Size
1 cup unsifted, dipped (137 grams)
Calories
496
Total Fat
1g
  Saturated Fat
0g
Cholesterol
0mg
Sodium
3mg
Potassium
144mg
Total Carbohydrates
107g
  Dietary Fiber
2g
  Sugars
0g
Protein
11g
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More Terms From This Category

Wheat Flours
All-purpose flour All-purpose flour
Ground wheat flour with a protein content between 10 - 12 percent. This is ...
Baking Mix Baking Mix
Baking mix (common brand in the US is Bisquick) is made up of all-purpose flour, ...
Bisquick Bisquick
A General Mills product that is combination of flour, salt and a leavening ...
Bread flour Bread flour
A variety of unbleached flour that is typically milled from hard wheat. The ...
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