Pastry flour and cake flour are both types of low-protein flours used in baking, but they have different characteristics and are best suited for specific baked goods.
- Pastry Flour:
- Protein Content: Pastry flour has a protein content of around 8-9%, which is higher than cake flour but lower than all-purpose flour. The lower protein content makes it ideal for creating tender and delicate baked goods.
- Texture: Pastry flour produces baked goods with a slightly more tender and crumbly texture compared to all-purpose flour.
- Common Uses: Pastry flour is commonly used in recipes that require a delicate, tender crumb, such as pie crusts, tarts, cookies, biscuits, and some types of muffins.
- Cake Flour:
- Protein Content: Cake flour has the lowest protein content among these flours, usually around 7-8%. The lower protein content helps create a very fine and tender crumb in cakes.
- Texture: Cake flour produces cakes with a soft, tender, and fine texture, making it ideal for light and fluffy cakes.
- Common Uses: Cake flour is specifically designed for making cakes, particularly those that require a fine, delicate crumb, such as layer cakes, sponge cakes, and chiffon cakes.
How to use them in baking:
- Pastry Flour: Use pastry flour when you want a slightly more substantial texture than cake flour can provide, but still desire a tender and crumbly result. It works well for recipes like pie crusts and shortcakes.
- Cake Flour: Reserve cake flour for cakes that demand a very tender and fine crumb. It's not recommended for recipes that need more structure, such as bread, where higher protein flours are typically used.
If you cannot find pastry flour or cake flour, you can create a substitute at home by mixing all-purpose flour with a small amount of cornstarch. To make cake flour, remove two tablespoons of all-purpose flour from each cup and replace them with two tablespoons of cornstarch. To make pastry flour, use equal parts all-purpose flour and cake flour. Sift the mixture thoroughly to ensure proper blending. However, for the best results in delicate baked goods, it's still recommended to use the specific type of flour mentioned in the recipe.