Cake flour and wheat flour (also known as all-purpose flour) have some key differences in terms of their protein content and texture. Here are the main distinctions:
Protein content: Cake flour has a lower protein content compared to wheat flour. Wheat flour typically has around 8-12% protein, while cake flour has a protein content of about 7-9%. The lower protein content in cake flour results in a lighter and more tender texture in baked goods.
Texture: Cake flour is finely milled and has a finer texture compared to wheat flour. It is often bleached, which further contributes to its soft and delicate texture. The fine texture of cake flour helps produce cakes with a tender crumb.
Rising: Due to its lower protein content, cake flour has less gluten-forming potential. This means that cakes made with cake flour tend to rise less and have a more compact and tender structure.
While cake flour is typically recommended for cakes to achieve a soft and tender texture, you can use wheat flour as a substitute if you don't have cake flour on hand. However, the substitution may affect the texture of the cake slightly. To substitute wheat flour for cake flour in a cake recipe, you can follow this general guideline:
For every cup of cake flour required in the recipe, use 1 cup of all-purpose flour minus 2 tablespoons. This helps reduce the protein content and mimic the characteristics of cake flour.
Keep in mind that the substitution may result in a slightly denser texture compared to using cake flour. It's also important to note that cake flour may have additional additives, such as cornstarch, which contribute to its unique properties. So, the substitution may not be an exact match, but it can work in a pinch.