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The Curious Bag
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While many cake recipes call for all-purpose flour, there are recipes that call for cake flour. Affecting everything from texture to volume, cake flour is used for a variety of reasons.
Description
According to the Joy of Baking, cake flour is wheat flour containing 6 to 8 percent protein. It is lighter than other types of flour weighing only 130 g per cup of unsifted flour and has a silky texture.
Purpose
The gluten in cake flour is broken down due to chlorination. The breaking down of the gluten allows the flour to create softer baked goods.
Texture in Cakes
Cake flour is good for cakes because it makes the cake tender, delicate, fluffy and light. In technical terms, this is referred as a small crumb texture.
Height
This type of flour also allows cakes to rise higher because it is lower in protein and the gluten has been broken down further than other types of flour.
Recipes
Cake flour is perfect for cakes that require a light texture. For example, white and sponge cakes are a good choice. This type of flour however should not be used for cakes requiring a dense texture, such as pound cake.
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