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Cake flour

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

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 ...
Durum flour Durum flour
Durham wheat has a very high gluten content and is typically ground into semolina ...
Graham Flour Graham Flour
Graham flour is a form of whole wheat flour made by grinding the endosperm ...
Low protein flour Low protein flour
Flour which contain lower protein includes cake flour such as Softasilk as ...
Maida flour Maida flour
A very finely milled flour used in Indian cooking for making pastries, breads, ...
Pastry flour Pastry flour
Pastry flour is the same product as cake flour. It is a very fine textured ...
Patent flour Patent flour
Patent flour is the purest and highest-quality commercial wheat flour available. ...
 
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Culinary Quote Of The Day

From James Beard...

I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around.