Protein Content

• The protein in cake flour develops gluten strands, which make up the shape and texture of the cake. Cake flour has a low protein content of about 8 percent for a smooth texture.

Trapping Gases

• The gluten strands formed by the protein in cake flour trap the gases that are formed when heat is applied, helping the cake to rise.

Absorbtion and Expansion

• The gluten strands in the cake flour absorb moisture and expand, becoming firm to create the cake's structure.

Proteins Coagulate

• The gluten strands in the cake flour coagulate (solidify) once it reaches a high temperature.

Browning

• After any water evaporates, the proteins undergo a chemical change that, with the help of any carmelized sugars results in browning and the creation of a crust.