cake flour (not

Cake flour is a finely milled wheat flour with a lower protein content (typically 7-9%) and higher starch content than all-purpose flour, made from soft wheat varieties. It is produced through a bleaching process that further softens the flour and reduces gluten development, resulting in a fine, powdery texture with a slightly acidic pH. The production process often involves chlorine gas treatment to improve baking properties, though unbleached versions are also available.

The distinctive pale color and fine consistency of cake flour distinguish it from other wheat flours. Its low protein content minimizes gluten formation, which is desirable for tender, delicate crumb structures.

Cake flour is primarily used in baking applications where a tender, fine crumb is desired, including layer cakes, cupcakes, sponge cakes, and some cookie varieties. Its low gluten development allows batters to remain tender rather than tough or dense. Cake flour is also employed in pastry work and for coating fried foods, where a delicate texture is preferred over the crispy exterior produced by higher-protein flours. In professional baking, it is often the flour of choice for high-ratio cakes that contain significant amounts of sugar and fat relative to flour.