cake flour

Cake flour is a finely milled wheat flour with a low protein content, typically between 7-9%, produced from soft wheat varieties. It is distinguished from all-purpose flour by its refined texture, lower gluten-forming protein, and higher starch content, which result from more thorough milling and sometimes additional processing to remove bran and germ more completely. The fine, powdery consistency and reduced protein content prevent excessive gluten development during mixing, yielding tender crumbs and a more delicate structure in baked goods. Cake flour may be bleached using chlorine gas to further whiten the flour and improve its baking properties, or sold unbleached depending on regional preferences and regulations.

Cake flour is produced primarily in North America and Europe, with significant production in the United States, where it became standardized in the early 20th century as commercial baking expanded.

Cake flour is specifically formulated to produce tender, fine-crumbed cakes with a light, moist texture. Its low protein content minimizes gluten development, preventing tough or dense results that can occur with all-purpose or bread flours. It is the standard choice for layer cakes, angel food cakes, chiffon cakes, and delicate sponge cakes, and is also used in some cookie doughs and pastries where tenderness is desired.

Cake flour can be substituted in recipes calling for all-purpose flour when a more tender result is preferred, though adjustments may be needed for yeast-based doughs. It is occasionally used in combination with other flours to modify texture in various baked applications.