When was cake flour invented?

Cake flour wasn't invented in a single moment with a specific date. Instead, it evolved over time as bakers experimented with flour types and milling techniques to create the best texture for cakes. Here's a breakdown:

* Early Cake Flour: While not specifically called "cake flour," bakers in the past used finely ground flour for delicate cakes. These flour types were often made from soft wheat varieties.

* Development of Milling Techniques: Improvements in milling technology in the 19th century made it possible to produce flour with a finer, more consistent texture. This led to the emergence of "pastry flour" and later, "cake flour."

* Commercial Cake Flour: The first commercially available cake flour in the United States was introduced by the Pillsbury Company in the early 20th century. This flour was specifically formulated to produce light and tender cakes.

So, while there isn't a definitive "invention date," we can say that cake flour evolved through the refinement of flour milling techniques, with the first commercial cake flour appearing around the early 1900s.