What’s the Difference Between Cake Flour and All-purpose Flour

What's the Difference Between Cake Flour and All-purpose Flour

Written by Uswa Zainab

When shopping, the appliances or ingredients people prefer the most are the ones on which the main purpose is mentioned right there in the title. For instance, the things having names waffle iron, muffin mix, eggbeater, and cake flour are nearly impossible to be screwed up.

As it is now the case that the whole world aims to bake every humanly possible thing in the kitchen, the two main elements of baking, all-purpose flour and baking flour, are the center of attention and priority nowadays. This article is based on the simplest tips and tricks to differentiate between all-purpose flour and cake flour, mainly aimed to assist the new, non-professional bakers who find difficulty in discerning salt from sugar or baking soda from flour.

Martin Philip, a professional baker and author of the famous recipe book, Breaking Bread: A Baker’s Journey Home in 75 Recipes, says that, cake flour contains less amount of protein content as compared to all-purpose, pastry, or self-rising flour. He also said that cake flour, because of its tenderness, makes great cakes. The cake made with cake flour, as compared to the one made with all-purpose flour, is light and airy because of the high starch and low protein content the cake flour consists.

The reason is that, in the manufacturing of cake flour, soft wheat is refined to fine particles in the mill. This wheat contains low protein content. All-purpose flour contains almost 10 to 13 percent protein; on the contrary, a typical batch of cake flour consists of 5 to 8 percent protein. Cake flour, along with its low protein content, contains a small amount of gluten that causes the cake to crumble easily, producing minimal bindings.

Cake flour is undergoes the process of chlorination – a bleaching process that encourages the absorption of sugar and liquid in starch that results in a soft, moist cake.

If one has to bake a cake immediately, and there is no cake flour in the kitchen, one can make the flour at home that is almost similar to the market one and works quite well. The recipe to make cake flour is given here-under:

  1. Take all-purpose flour. Measure out 1 full cup of it.
  2. Now remove two tablespoons of the measured out flour, and return to your all-purpose flour bag.
  3. In place of the two spoons removed, add two tablespoons of cornstarch.
  4. In the next step, sift the cornstarch and flour combination no less than five or six times. This step is important as it helps to combine the mixture thoroughly and make the flour light and aerated.
  5. This should be repeated for every individual cup of flour required in your cake recipe.
  6. And the flour mixture is ready to be used as directed in your recipe.

About the writer:

Miss Uswa Zainab is an apt student of Sir Syed Kazim Ali, one of the distinguished grammarians in the contemporary world. She has gone through his 4-month course on Freelance Creative English Writing and Basic to Advanced Grammar. Pursuing graduation in the field of computer science and studies in English writing, she relishes writing articles and blogs on diverse themes: academic articles – everyday science, current affairs – and creative blogs – technology, beauty, fashion, entertainment, etc.

Name of the Student: Miss Uswa Zainab
Qualifications: BSCS
Total Articles/Blogs: 16
English Coach: Sir Syed Kazim Ali
Course Taken: Creative English Writing & Article Writing

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