Cake Flour

  • Cake Flour

    What is Cake Flour?

    Cake flour (薄力粉) is a finely milled, delicate flour with a low protein content.  The main difference between all-purpose flour and cake flour and all-purpose is the protein content.

    • Cake flour: 8% (less gluten)
    • All-purpose: 10-13%
    • Bread flour: 14-16% (more gluten)
    Orange Chiffon Cake on top of the cake stand. Chiffon cake has a hint of cardamom and powder sugar dusted on top.
    Chiffon Cake using cake flour

    Protein content is related to how much gluten can be formed. Flours with low protein contents will generate less gluten (cake flour) and flours with high protein content will create more gluten (bread flour).

    And this gluten helps create structure and determine texture in your final baked good.  To get the light and airy structure of cakes, you want a flour with very little protein (cake flour). But to form the dense chewy structure of bread, you want a flour with a lot of protein so that you can create as much gluten as possible (bread flour).

    Bob's Red Mill Super-Fine Cake Flour

    My Favorite Cake Flour

    You can purchase cake flour on Amazon:

    Orange Chiffon Cake on top of the cake stand. Chiffon cake has a hint of cardamom and powder sugar dusted on top.

    Make Cake Flour at Home

    1. For every 1 cup of all-purpose flour, remove 2 tablespoons of AP flour.
    2. Add 2 tablespoons of cornstarch for every 1 cup of AP flour.  Basically you’re replacing the 2 tablespoons of AP flour taken out.
    3. Sift 3-5 times and it’s ready-to-use cake flour.

    You Might Also Like...

  • Just One Cookbook: Essential Japanese Recipes

    Love Our Recipes?