What is cake flour used for?

Cake flour is a finely milled flour with a lower protein content than all-purpose flour. This makes it ideal for creating cakes with a delicate, tender crumb and a light, airy texture. Here's what it's used for:

* Cakes: Cake flour is the go-to flour for making cakes like angel food cake, chiffon cake, and pound cake. Its low protein content prevents the gluten from developing too much, leading to a less chewy and more tender cake.

* Cookies: Using cake flour in cookies can create a softer and more melt-in-your-mouth texture.

* Pastries: While not as common, cake flour can also be used in pastries, especially when you want a light and airy result, like in croissants.

* Other baked goods: It can be used in muffins, quick breads, and even some pancakes to achieve a softer texture.

Why is cake flour different?

* Lower Protein Content: Cake flour typically has a protein content of around 7-8%, compared to 10-12% for all-purpose flour. Lower protein means less gluten development.

* Finer Grind: Cake flour is milled more finely than all-purpose flour, creating a smoother texture and a less dense cake.

Can you substitute all-purpose flour for cake flour?

Yes, you can! To substitute all-purpose flour for cake flour, use the following ratio:

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

This substitution will help you mimic the low protein content and finer grind of cake flour.