Working with Cake Flour
Understanding how your flour behaves under heat is the difference between a sponge that snaps back and one that collapses. Cake flour serves one specific purpose: limiting the structure-building proteins so your leaveners can do their work without resistance.
Know your protein percentages
Most cake flours hover between 6% and 8% protein, compared to the 10%–12% found in all-purpose flour. Using it when a recipe calls for all-purpose will often result in a structure too fragile to support itself.
- Fine-mesh sieve
- Digital scale
- Measuring spoon
What goes in.
- 1 cupCake flour (sifted)
- 2 tbspCornstarch (for DIY substitute)
Aeration is structure
Because cake flour is milled to a finer particle size, it tends to compress into clumps in the box. Always sift before measuring to ensure you aren't packing too much flour into your cup.
The method.
Weighing
Use a scale. One cup of cake flour typically weighs 100 grams. If you dip and sweep, the flour settles and you will likely end up with 120 grams or more, which ruins the hydration ratio.
Substituting
If you are out of cake flour, measure one cup of all-purpose flour, remove two tablespoons, and replace those tablespoons with cornstarch. Sift this mixture three times to ensure the cornstarch is distributed evenly.
Incorporating
Add the flour in three parts to your batter. Fold gently with a wide spatula. Since there is less gluten, the batter is sensitive; over-mixing here will cause the cake to become dense rather than airy.
Other turns to take.
Bleached vs. Unbleached
Bleached cake flour undergoes a chlorine treatment that lowers the pH level, helping the starches set faster in the oven. Unbleached cake flour will result in a slightly different texture and color.
When it doesn't go to plan.
Keep cake flour in an airtight container; its fine particles absorb moisture and odors from your pantry faster than heavier flours.
Check the label for 'chlorinated' if you are looking to replicate the soft, high-ratio cakes found in professional bakeries.
Do not use cake flour for muffins or scones, as the dough will lack the strength to hold the weight of inclusions like fruit or nuts.
The ones that keep coming up.
Can I use cake flour for bread?
No. The protein content is too low to develop the gluten network required to trap gasses and provide the chew characteristic of bread.
Why is my cake sinking after using cake flour?
Often, it is because you did not weigh the flour. Using too much cake flour can lead to a dry, crumbly cake that sets too quickly and then craters as it cools.
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