cake flour or
Cake flour is a refined grain product that is typically enriched with B vitamins and iron; it is low in fiber and protein compared to whole grain flours. It provides carbohydrates as its primary macronutrient.
About
Cake flour is a refined wheat flour milled from soft wheat varieties, characterized by its low protein content (typically 7–9% compared to all-purpose flour's 10–12%). The flour is highly bleached and chlorinated during production, which weakens gluten development and creates a finer, more uniform granule structure. This processing results in a flour with exceptional starch absorption capacity and produces tender, moist crumb structures in baked goods. Cake flour originated in the United States in the early 20th century as millers sought to standardize the production of tender layer cakes and sponge cakes.
Culinary Uses
Cake flour is essential for producing tender, delicate crumb structures in layer cakes, sponge cakes, and chiffon cakes. Its low protein content prevents overdevelopment of gluten, which would otherwise toughen the final product. Beyond cakes, it is used in soft cookies, biscuits, pastries, and some Asian sponge cakes. The flour's superior starch absorption allows for higher moisture content in batters, resulting in moister finished products. It is also employed in coating mixtures for fried foods to achieve crispness.