To make cake flour at home is easier than you think. Cake flour contains less gluten than all-purpose flour. Because of less protein content, less gluten is formed, and it makes the cake softer, fluffier and tender.
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Cake flour is a low protein flour that’s milled into a fine consistency. It contains about 7-9% protein, while all-purpose flour, a harder flour, has anywhere between 10-12%. How does it affect baking? Protein content is directly related to gluten formation. Cake flour’s lower protein means less gluten is formed as you mix the batter together. Less gluten formation equates to a softer, fluffier texture.
However, whether or not you go with cake flour in a recipe depends on the type of cake you are baking. Chocolate cake, for example, already has cocoa powder– which is a VERY fine dry ingredient. The combination of cake flour and cocoa powder usually results in a flimsy cake. Cakes that contain fruits or veggies, like, carrot cake and banana cake contain additional wet ingredients , so cake flour isn’t really ideal. here you need a stronger flour like all-purpose flour.
Cake flour is ideal for sponge cakes, japanese cheese cake, red velvet cake etc.
Ingredients
Directions
Take all-purpose flour to a bowl.
Remove 2 tbsp flour from it.
Replace with 2 tbsp of corn flour or corn starch.
Sift it 3 to 4 times to combine.
Now your homemade cake flour is ready.
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