.5 cups cake flour
Cake flour is a good source of carbohydrates and provides B vitamins including thiamine and niacin; however, it is notably lower in protein than all-purpose flour and contains minimal dietary fiber.
About
Cake flour is a finely milled wheat flour with a lower protein content (7-8%) than all-purpose flour, produced through a specialized milling process that results in a soft, delicate texture. It is typically bleached and contains added cornstarch to further reduce gluten development. Originating in North America, cake flour is distinguished by its ultra-fine granulation and weak gluten structure, which promotes tender, moist crumb structure in baked goods.
The flour's low protein content and high starch ratio produce baked goods with a lighter, more velvety crumb and greater moisture retention compared to standard wheat flours. It is white in appearance and has minimal flavor, allowing other ingredients to dominate.
Culinary Uses
Cake flour is the preferred flour for tender cakes, including layer cakes, cupcakes, and soft sponge cakes, where a delicate crumb is essential. It is also used in certain cookies, pastries, biscuits, and quick breads. In pastry-making, it produces lighter, more refined results than all-purpose flour. Cake flour should not be scooped directly from the bag; instead, it should be spooned gently and leveled to prevent overcompaction and ensure accurate measurements. For recipes calling for all-purpose flour, cake flour can be substituted by reducing the quantity by approximately 2 tablespoons per cup.