Cake flour vs all purpose flour
It is the gluten content of the flour that mainly makes the difference between cake flour and all-purpose flour. If you are a seasoned cook, you will know all the nuances of flour when preparing different recipes. However, this is problematic for a beginner when dealing with cakes and other recipes that require different flours. Well, there is this all-purpose flour that can replace other flours with minor additives, while other flours like bread flour, self-rising flour, cake flour, etc. are used. Is there a difference between cake flour and all-purpose flour? Can cake flour be substituted for all purpose flour? Let’s find out in this article.
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What do you do when you set out to make cookies for the whole family for Christmas, but the cake flour ended up in the process and you had a dozen less than you planned? Do you hit the market, buy the cake flour, or try to be satisfied with what you have at home? This can be a very common problem, but it is rarely answered. Let’s look at this problem later and now turn to the problem of differentiating between all-purpose flour and cake flour.
Both hard and soft wheat are used to make flour and serve different purposes. The amount of gluten in the flour makes all the difference. Gluten content and protein content are directly linked to one another. So, knowing the protein content of flour can help you learn about the gluten content. It is said that the high protein flour produces a high gluten content while the low protein flour produces a lower gluten content.
Different flours have different amounts of gluten, with bread flour having the highest amount of gluten, while pastry flour has the lowest amounts of gluten. Pastry flour is used for pie crusts that don’t need any flour to rise at all. Therefore, this flour cannot be used to make bread, as it lacks gluten and will not rise at all. Therefore, this flour is not suitable as it does not give the required structure.
All-purpose flours fall between the two extremes of bread flour and pastry flour, with cake flour being closer to pastry flour than all-purpose flour, which lies between the two extremes.
Bread flour takes a lot of kneading to make great bread. Ever wondered why? This is because the more you knead, the more flour rises, so you can make great types of bread.
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What Is All Purpose Flour?
All-purpose flour is the flour that contains more gluten and protein. Durum wheat provides a higher proportion of gluten and proteins, which contribute to the production of chewy candies and bread flour. Common wheat makes cookies that are tender and softer. As the name suggests, one all-purpose flour can be used for many different types of recipes. It is precisely for this reason that it contains both soft wheat flour and durum wheat flour.
What Is Cake Flour?
Cake flour contains less gluten and protein. Since the cake is always soft and tender, only soft flours are needed. Cake flour, as the name suggests, is used to make cakes. This flour is great for the airy, light, and soft texture that a cake must have. However, unless you are a person who bakes cakes frequently, you may not always have cake flour with you. You want to bake a cake, however, and all you have is all-purpose flour. You simply need to convert the all-purpose flour into cake flour to suit your needs. To turn all-purpose flour into cake flour, add two tablespoons of cornstarch to a scant cup of all-purpose flour.
How To Make Cake Flour
This is how you make cake flour. I hope you like it.
- 500 grams of flour, type 405
- 60 grams of cornstarch
- 1 whisk
- 2 bowls
- 1 sieve
Preparation For Making Cake Flour:
Put the flour and starch in one of the bowls and mix thoroughly with a whisk. Then sift into the second bowl and then back into the first bowl. If you want to do it particularly well, you can sift the flour and starch mixture up to five times. And voilà … the homemade Cake Flour is ready.
What Is The Difference Between Cake Flour And All Purpose Flour
Protein and Gluten:
Cake flour has a lower proportion of protein and gluten than all-purpose flour. The exact amount of protein varies by brand.
The protein content in Pillsbury all-purpose flour is 12% .. 1
In Pillsbury Softasilk cake flour the protein content is 11% .. 2
Nature of the flour:
As a result of more gluten, all-purpose flour is used to add texture and flavor to recipes.
Because it has less gluten, cake flour is light, soft and airy, as cakes have to be softer.
All-purpose flour can be used to make bread, while it is difficult to make cakes with this flour.
To turn all-purpose flour into cake flour, add two tablespoons of cornstarch.
To turn cake flour into all-purpose flour, add a few spoons of wheat gluten.
All-purpose flour needs to be kneaded.
Cake flour doesn’t require as much kneading.
I hope I have answered your question about cake flour vs all purpose flour.Subscribe to our YouTube channel and sign up below for more awesome cake baking tips.
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