Cake Flour
Flour
Lower protein content for tender baked goods
Functions
Dietary Info
Allergen Warning
About Cake Flour
Cake flour is a finely milled flour with a lower protein content, typically around 6-8%, compared to all-purpose flour. This low protein content results in less gluten formation, which contributes to a lighter, more tender crumb in baked goods. It has a silky, soft texture and is often bleached, which helps to set the structure of cakes quickly while maintaining a fine crumb. Home bakers favor cake flour for its ability to produce delicate pastries, sponges, and other baked goods that require a soft, melt-in-the-mouth texture.
History
The use of specialized flours like cake flour began in the late 19th to early 20th century, paralleling advances in milling technology. The ability to produce finer and more consistent flour led to the development of cake flour, which quickly gained popularity among bakers looking for a reliable way to achieve consistent, tender cakes. The advent of bleached cake flour in the early 1900s further enhanced its appeal by improving color and crumb texture. Over time, cake flour became a staple in American baking, especially in recipes for layered cakes and delicate pastries.