Cake Flour


Similar in protein level to pastry flour (about 8-9%), cake flour is milled to an ultra-fine consistency. It is also traditionally bleached. Bleaching slightly damages the flour’s starches, allowing them to absorb more liquid and rise higher—an ideal quality in lofty cakes.
Best for: Tender cakes, like sponges.
Don’t use for: Cake flour does not produce a good bread product


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