Flour Vs Cake Flour. As its name suggests cake flour is ideal for pastries cookies and cakes. As Cooking Light points out All-purpose flour weighs about 45 ounces per cup while cake flour weights about 4 ounces per cup Remember there is a right way to measure flour Because of this discrepancy youll want to use a bit more cake flour to make an accurate substitution for all-purpose flour.
This tweak will not solve cake flours lack of protein so it is not an ideal choice for a glutinous bread. Because bread flour contains a high protein content more gluten forms during the mixing process. As a result the cake is more tender moist and uniform.
Its fine texture is milled from fluffy delicate varieties of wheat.
The presence of a high amount of protein in gluten tends to make cakes hard when the. Although cake flour is made from flour that comes from wheat it is highly specialized and is specifically for use in making delicate pastries and cakes. All-purpose flour can vary in texture but its grains are usually of average size making it suitable for a wide variety of bakes. Cake flour is flour that is very finely milled and it is the lightest flour you could find.