How to Bake With Cake Flour
Cake flour is modified flour containing between 6 percent and 8 percent protein. When used in baking, it results in a delicate and tender texture. You can substitute cake flour for all-purpose flour when cooking if you want to achieve a smoother texture in the final product. Because cake flour is modified, the substitution is not one to one. An adjustment is needed to produce good results. You may want to test-bake one batch to ensure the final batch will turn out the way you expect. Does this Spark an idea?
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Instructions
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Select a recipe for which you want to substitute cake flour for all-purpose flour. The recipe type does not matter. You can make the substitution for any recipe that calls for all-purpose flour.
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Substitute 1 cup and 2 tablespoons of cake flour for every cup of all-purpose flour the recipe calls for. The substitution is slightly more than 1 cup because cake flour has other additives in it to make the resulting texture velvety.
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Follow the recipe as instructed. The texture of the final product will be different. You may need to tweak the cooking or baking time to achieve your desired result.
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Tips & Warnings
Make your own cake flour by mixing 2 tablespoons of cornstarch for every 3/4 cup of sifted, bleached all-purpose flour.
References
- Photo Credit cake with cream and fruit image by Maria Brzostowska from Fotolia.com
