c.flour

Cake flour is a soft wheat flour milled from winter wheat with a lower protein content (typically 7-9%) compared to all-purpose flour, producing a finer, more delicate crumb structure. Originating in North America and widely adopted in professional and home baking, cake flour is distinguished by its powdery texture and pale color. The bleaching process (using chlorine or benzoyl peroxide) weakens gluten development and increases starch absorption capacity, resulting in tender crumb with less toughness. The flour is notably softer and lighter than all-purpose or bread flours, making it ideal for applications requiring delicate texture.

Cake flour is sometimes chlorinated during milling, a treatment that alters the flour's hydration and gluten properties to enhance cake structure. Common brands include Swan's Down and Softasilk, though unbleached cake flour alternatives are increasingly available.

Cake flour is the preferred choice for tender cakes, cupcakes, and layered cake structures where a fine, light crumb is essential. Its low protein content minimizes gluten formation, preventing cakes from becoming tough or dense. Beyond cakes, cake flour is used in certain biscuits, pastries, and quick breads where delicacy is desired. It is not suitable for bread-making or pastries requiring gluten development. Cake flour can be approximated by combining all-purpose flour with cornstarch to reduce protein content when dedicated cake flour is unavailable.