What is the difference between regular and cake flour?

The key difference between regular (all-purpose) flour and cake flour lies in their protein content, which affects the gluten development in baking.

Here's a breakdown:

Regular (All-Purpose) Flour:

* Protein content: 10-12%

* Gluten development: Moderate

* Texture: Creates a sturdy, chewy texture, ideal for breads, pizza dough, and many other recipes.

Cake Flour:

* Protein content: 6-8%

* Gluten development: Low

* Texture: Produces a tender, delicate crumb, perfect for cakes, pastries, and cookies.

How it Affects Baking:

* Gluten: Gluten is a protein that forms during mixing and gives dough its structure and elasticity. Cake flour's lower protein content leads to less gluten formation, resulting in a soft, airy texture.

* Moisture: Cake flour absorbs more moisture than regular flour, leading to a moister and more tender cake.

* Rise: The reduced gluten development in cake flour allows for a higher rise in cakes, creating a light and fluffy texture.

Substituting Cake Flour:

While using cake flour is recommended for the best results in delicate baked goods, you can substitute it in a pinch:

* For every 1 cup of cake flour: Use 1 cup of all-purpose flour minus 2 tablespoons, and add 2 tablespoons of cornstarch.

In summary:

If you're aiming for a delicate, soft, and airy texture in your baked goods, cake flour is the better choice. Regular flour, on the other hand, is better suited for recipes requiring a sturdier, chewier texture.