Cake flour vs. all purpose flour is somewhat of a dilemma of many people. Flour is the main ingredient to make food such as bread, cake, cookies, etc. It serves as the basic and composition of some most bread.
Cake Flour vs. All Purpose Flour – The Basics
Here we look at both types, their differences, and their common ground. Pretty much everything you need to know about this topic.
The simple truth is that there aren’t any huge differences between the two types. The all-purpose, as the name suggests, it serves all purposes. On the other hand, the cake flour is better suited for cakes and cookies.
What makes the difference is the amount of protein that is in each type. The all-purpose has about 10% to 13% protein, while the cake flour contains 8-9% proteins. The smaller protein percentage contributes to much tender and softer cake layers.
Professional cake bakers always use cake flour for their cakes. That’s a big part of their magic and one of the reasons why you couldn’t nail the same taste and texture as they did. Of course, there are other things to consider, but this is one of those things that make all the difference in the world.
Cake Flour DIY
Cake flour is sold in almost all grocery stores, next to all-purpose and other types of flour. But even if you can’t find it, or they are out of it, you can still make it at home. All you need is all purpose flour and some cornstarch. To make one cup of cake flour, you need to combine ¾ cups of an all-purpose and ¼ cup of cornstarch. It will be as good as the one you buy from stores.
Cake Flour vs. All Purpose Flour – Conclusion
Every type of flour has its own purpose. The all-purpose flour is good enough for everything, but can’t reach that level with excellence for all purpose. For instance, as for cakes and cookies. To that end, make sure you use cake flour that can help you elevate your baking skills.
See also: Best Gluten-Free Flours