![]() She explains, “Subbing cake flour 1:1 into a recipe that was developed for all-purpose flour might result in sunken cake or bars, or cookies that are too delicate or simply fall apart.” That’s because the lower protein content in cake flour may not develop enough gluten or structure to support a baked good meant to be made with all-purpose flour.Tres Leches Cake is an authentic Mexican cake soaked in three kinds of milk, topped with whipped cream and cinnamon. “For those bakers out there thinking ‘flour is flour’ - no, it’s really not!” says Molly. ![]() While it’s usually fine to substitute all-purpose flour for cake flour, the opposite isn’t true. Can I substitute cake flour for all-purpose flour? Use in place of cake flour in a recipe, substituting by equal weight or volume. How to make cake flour: Whisk together 3/4 cup + 2 tablespoons (105g) all-purpose flour and 2 tablespoons (14g) cornstarch. The cornstarch adds tenderness and lowers the overall protein content of the mixture to mimic that of cake flour. You can make your own cake flour substitute by combining all-purpose flour with a little bit of cornstarch. Photography by Danielle Sykes food styling by Liz NeilyĬake flour creates a fine, even crumb in Ultra-Vanilla Cupcakes with Easy Vanilla Frosting. Some of our favorites include: Classic Birthday Cake, Golden Vanilla Cake, Favorite Fudge Birthday Cake, and Chocolate Cake.īut the good news? If you don’t have cake flour, it’s easy to make a homemade substitute with all-purpose flour. Switch recipes and bake a cake that calls for all-purpose flour instead. With that said, Senior Recipe Developer Molly Marzalek-Kelly, who did endless cake testing last year while developing a lineup of snacking cakes, says, “If I want a cake that’s the most tender with a fine, even crumb, you better believe I’m reaching for cake flour.” But if you need to sub in all-purpose flour in a pinch, you’ll still wind up with tasty cake, and less discerning tasters may not notice much of a difference. The recipe itself calls for either cake flour or all-purpose flour in the ingredient list, but the recipe tips note there will be a difference in the final cake: “Using our unbleached cake flour (instead of all-purpose flour) yields a taller, more tender angel food cake.”įor the best cakes, use cake flour if the recipe calls for it. Our Traditional Angel Food Cake is a good example. A cake with all-purpose flour substituted for cake flour is more likely to have a slightly coarser crumb, while a cake made with cake flour will have a finer, more even crumb and enhanced tenderness. You’ll wind up with a similar cake, just with a slight difference in texture and crumb.īoth flours perform the same in recipes - they’ll mix into identical batters - but the final results will differ to a small degree. Can I substitute all-purpose flour for cake flour? ![]() Photography by Rick Holbrook food styling by Kaitlin Wayneįiori Thumbprint Meltaway Cookies are made with cake flour for melt-in-your-mouth texture. (And it’s not just for cake! Our Test Kitchen uses lower-protein cake flour to achieve a melt-in-your-mouth texture in cookies like these Fiori Thumbprint Meltaway Cookies, while these Lemon Sugar Crunch Buns include cake flour for a delicate crumb.) ![]() The lower protein content in cake flour means it has less gluten-forming potential, making it better suited to cakes. Our unbleached cake flour has a protein content of 10%, while all-purpose flour has a protein content of 11.7%. In order to get it, we want to discourage gluten development, and one way to do that is to choose a flour with a lower protein content (the other is to avoid overmixing, which further develops gluten, even if you are using cake flour). But when making a cake, it’s the opposite: We want something with a soft, fine, and tender crumb. The robust glutinous web that develops when the flour is combined with liquid results in bread with chewy, bouncy texture. When making baked goods like bread, using a strong flour with high protein makes sense. Because protein level correlates with gluten-forming potential, it’s helpful to think of it this way: the higher the protein content, the “stronger” the flour. Every type of flour has a protein percentage, which reflects how much gluten-forming protein it contains. The difference between cake flour and all-purpose flourįirst, it helps to understand the difference between cake flour and all-purpose flour. King Arthur cake flour has a protein percentage of 10%, while all-purpose flour's is 11.7%. ![]()
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