Cake flour is a finely milled, low-protein flour specifically designed for baking delicate and tender cakes, pastries, and other baked goods. It has a lower protein content compared to all-purpose flour, which helps create a softer texture and finer crumb in cakes. Here are some common uses for cake flour:
Cakes: As the name suggests, cake flour is ideal for making cakes of all kinds. It produces cakes with a tender and fluffy texture. Whether you're baking a classic vanilla cake, a chiffon cake, or a sponge cake, cake flour can help achieve a light and airy result.
Cupcakes: For moist and tender cupcakes, cake flour can be used in place of all-purpose flour. It ensures a softer crumb and a smoother texture in the cupcakes.
Muffins: While cake flour is not typically used in traditional muffin recipes, it can be a good choice if you prefer a more delicate texture. Keep in mind that muffins made with cake flour may be softer and lighter than those made with all-purpose flour.
Pancakes: For exceptionally light and fluffy pancakes, you can substitute some or all of the all-purpose flour with cake flour. This will yield pancakes with a tender and delicate texture.
Pastries: Cake flour is suitable for certain types of pastries, like delicate tart crusts, shortcakes, and some types of cookies. It can enhance the tenderness of these baked goods.
Chiffon and Angel Food Cakes: Cake flour is commonly used in chiffon and angel food cake recipes because of its ability to create a light and airy texture in these cakes.
Steamed Cakes: Cake flour can be used in steamed cake recipes, such as Chinese sponge cakes, to achieve a soft and tender crumb.
Tiramisu: Some Tiramisu recipes call for cake flour in the sponge cake layers to create a light and spongy texture.
Remember that cake flour is not a suitable substitute for all-purpose flour in recipes that require higher protein content, such as bread or certain types of pastries that need more structure. When using cake flour in recipes that call for all-purpose flour, consider using slightly more cake flour by weight to compensate for the lower protein content.
If you don't have cake flour on hand, you can make a DIY version by mixing all-purpose flour with a small amount of cornstarch. For each cup of cake flour, remove two tablespoons of all-purpose flour and replace them with two tablespoons of cornstarch, then sift the mixture to ensure even distribution. This homemade cake flour substitute should work well for most cake recipes.