Cake Flour
Low-protein, finely milled flour for the most tender cakes.
What Is Cake Flour?
Cake flour has the lowest protein content of common flours (7-8%), is finely milled, and is often bleached. The low protein means minimal gluten formation, producing an ultra-tender, delicate crumb.
When to Use It
- Layer cakes (especially vanilla, chocolate, and white cake)
- Chiffon cakes
- Angel food cake
- Any cake where tenderness is the goal
Make Your Own
For every 1 cup (120g) cake flour: - Measure 1 cup all-purpose flour - Remove 2 tablespoons - Add 2 tablespoons cornstarch - Sift together twice
The cornstarch inhibits gluten formation, mimicking the effect of low-protein cake flour.
Cake Flour vs AP Flour
The difference is noticeable in delicate cakes: - AP flour cakes: Slightly denser, more structured crumb - Cake flour cakes: Lighter, more tender, finer crumb
For cookies and breads, the difference is minimal — not worth the effort.