This article provides an overview of cake flour, what it tastes like, its availability, alternative names, and of course what other ingredients make cake flour substitutes.
What is Cake Flour?
Cake flour is a low-protein flour milled with a fine consistency. The low protein means that there is less gluten in the mixture and this alongside the fine consistency, means that cakes are much fluffier and softer than those made with regular flour.
What does Cake Flour taste like?
Cake flour shouldn’t be eaten on its own, its sole purpose is to create structure in cakes. You might think that it tastes like cake, however, it tastes like nothing more than starchy powder.
Is Cake Flour readily available in Supermarkets?
Cake flour should be readily available in the US and other western countries, however, it is not as popular as other flours such as all-purpose, however, it should be available in major supermarkets in the baked goods aisle.
What are some alternative names for Cake Flour?
There are no alternative names for cake flour, it is called exactly what it needs to be!
What is a good substitute for Cake Flour in recipes?
Luckily, there are a number of great substitutes for cake flour. These include:
- Although it yields the best cake results, you can substitute cake flour for other mixtures if it is not readily available, especially if you are outside of the US
- The best substitute for cake flour is a combination of all-purpose flour and cornstarch
What cuisines is Cake Flour used in?
Cake flour is a type of flour that is commonly used in baking to make cakes and other delicate baked goods. It is a finely milled flour made from soft wheat that has a low protein content, which gives it a fine, tender crumb. Here are some cuisines where cake flour is commonly used:
Cake flour is commonly used in American cuisine, particularly in baking cakes, cupcakes, and other desserts. It is often used to create a lighter, fluffier texture in baked goods, and to produce a more delicate crumb.
Cake flour is also used in French cuisine, particularly in making delicate pastries such as madeleines and financiers. It is used to create a light, airy texture in these pastries, and to give them a tender crumb.
Cake flour is also used in Italian cuisine, particularly in making delicate desserts such as tiramisu and panna cotta. It is used to create a light, delicate texture in these desserts, and to give them a smooth, creamy consistency.
Cake flour is also used in Chinese cuisine, particularly in making steamed cakes such as ma lai gao. It is used to create a soft, spongy texture in these cakes, and to give them a slightly sweet flavor.
Cake flour is also used in Japanese cuisine, particularly in making delicate desserts such as castella cake and dorayaki. It is used to create a light, fluffy texture in these desserts, and to give them a tender, delicate crumb.
In conclusion, cake flour is a versatile ingredient that is used in many different cuisines around the world to make delicate and tender baked goods. Whether you are making a classic American cake or a delicate French pastry, cake flour is a great choice for achieving the perfect texture and crumb in your baked goods.