The main difference between cake flour and all-purpose flour lies in their protein content, which significantly affects the texture and structure of baked goods when using yeast to make cakes and breads.
Protein content:
- Cake flour: Cake flour is a finely milled flour with a low protein content, usually around 6-8%. The low protein content results in less gluten formation during mixing, leading to a tender and delicate crumb in cakes.
- All-purpose flour: All-purpose flour has a moderate protein content, typically around 9-12%. It strikes a balance between cake flour and bread flour, making it suitable for a wide range of baked goods, including cakes, cookies, and breads.
Gluten formation:
- Cake flour: The low protein content in cake flour means that less gluten will be formed when making cakes or breads. This is ideal for cakes, as you want them to have a soft, tender crumb without too much chewiness.
- All-purpose flour: While all-purpose flour still creates some gluten during mixing, it strikes a balance between cake flour and bread flour. It's versatile enough to be used in various recipes and provides a good compromise between tenderness and structure in cakes and breads.
Texture and crumb:
- Cake flour: When used in cakes and breads made with yeast, cake flour produces a more delicate and tender texture due to its low protein content and reduced gluten formation.
- All-purpose flour: The moderate protein content in all-purpose flour gives cakes and breads a slightly denser texture compared to those made with cake flour. The crumb will be somewhat firmer, but it is still acceptable for many types of cakes and breads.
Versatility:
- Cake flour: Cake flour is specifically designed for delicate cakes, and it may not be suitable for most bread recipes since it lacks the strength provided by higher protein content.
- All-purpose flour: All-purpose flour is more versatile and can be used in a wider range of recipes, including cakes and breads. While it may not produce the same level of tenderness as cake flour in cakes, it is a good all-around flour for various baking needs.
When using yeast to make cakes or breads, the choice between cake flour and all-purpose flour depends on the desired texture and crumb of the final product. For cakes that require a very delicate crumb, cake flour might be preferred. For a slightly denser crumb with more structure, all-purpose flour can be a suitable choice. Additionally, some recipes might call for a combination of different flours to achieve specific textures and flavors.