What To Use Instead Of Cake Flour

Let'south talk most cake flour!

Y'all might recognize cake flour as that ever-nowadays box in the back of your parents' fridge.  Possibly that's only me.  My mom always had a box of cake flour in the fridge.

Cake flour is a finely ground flour used in many (simply non all) cake recipes. Cake flour has a lower protein content of about viii%, as compared to a 10-eleven% protein content in all-purpose flour.  The protein is important!  It helps to add structure to our cakes.  The lower protein content of block flour ensures that our cake layers accept structure and a soft and low-cal (not tough) texture. Cake flour is peculiarly important in chiffon or Angel Nutrient Cake. Cake flour is our friend, and nosotros should have it in our pantry… but nosotros probably don't.

Yous may be fresh out of cake flour when the need for cake arises.  I empathise this all too well!  Luckily, we tin can easily brand a substitute for cake flour using ingredients yous probably already have in your kitchen:  all-purpose flour and cornstarch.  Good news, right?

How To Brand Cake Flour:

Measure out out 1 loving cup of all-purpose flour.  Remove 2 tablespoons of all-purpose flour and place information technology back in your flour canister.  Replace the removed all-purpose flour with 2 tablespoons of cornstarch.

Sift flour 5 times.  Aye… v times.  Sifting the flour and cornstarch together will help thoroughly combine the mixture and assist to lighten and aerate the flour.

By replacing a bit of the all-purpose flour with cornstarch, nosotros're removing some of the gluten and replacing it with a tenderizing element.  Just cornstarch is and so neutral, how is it a cake tender?  Well, cornstarch works alongside other cake ingredients (similar sugar, for example) to inhibit gluten development.  It's ingredients like sugar and cornstarch that compete with the flour for liquid absorption (call up: eggs and buttermilk) in a recipe.  If flour gets to gobble up all of the liquid in a recipe and is worked in a mixer (like nosotros work block batter), it's gluten evolution will exist off the charts… and y'all'll basically have a baguette. Cornstarch (and saccharide) makes the flour share liquid, easing the gluten development and creative beautifully tender cake texture.

King Arthur Flour makes my favorite store-bought cake flour.  I beloved it because information technology'south an unbleached cake flour (pretty rare because cake flours are usually bleached), has no weird chemicals, and has a slightly college protein content that helps make consistently great cakes.

If you lot're similar me and want to read majorly nerdy textbooks nigh nutrient, Understanding Food: Principles and Preparations is a massive reference book about everything from nutrient service to food science.  It'due south a splurge.  The used book is the way to go.

Happy baking this Dec!

Past Baking 101 lessons:

Blistering 101: How To Read A Recipe

Baking101: Must We Sift This Flour?

Baking 101: Why We Use Unsalted Butter

Baking 101: The Deviation Between Baking Soda and Baking Powder

Baking 101: The Difference Between Dutch Candy and Natural Cocoa Powder

Baking 101: Measuring Cups vs. Kitchen Scales

Baking 101: The All-time Buttermilk Substitutions

Reader Interactions

RELATED POSTS IN Blistering 101

What To Use Instead Of Cake Flour,

Source: https://joythebaker.com/2013/12/baking-101-the-best-cake-flour-substitute/

Posted by: rosalesvinal1945.blogspot.com

Share this post