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Cake flour is a finely milled, very low-protein flour that is used to make soft, delicate, light, and fluffy cakes. It is commonly used in American recipes and can be hard to find in Australia. However, it is easy to make at home with just two ingredients: all-purpose flour and cornstarch. The cornstarch helps to lower the gluten formation in the all-purpose flour, resulting in a softer and more tender cake. By making your own cake flour, you can achieve the same soft and fluffy texture in your cakes as you would with store-bought cake flour, without the added expense.
| Characteristics | Values |
|---|---|
| Number of ingredients | 2 |
| Ingredients | All-purpose flour, cornstarch/cornflour |
| Protein content | 7-10% |
| Texture | Finely milled |
| Gluten formation | Low |
| Result | Soft, delicate, light, fluffy, airy |
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What You'll Learn
Cake flour substitutes
Cake flour is a finely milled, very low-protein flour (usually 8-10% protein level) used for cakes. It is also bleached, which affects the flour by causing the flour molecules to repel liquid, bind fats more efficiently, and stabilise the gas bubbles produced by the raising agents. These factors can give a cake a fluffy and tender texture, particularly in cakes with a high proportion of sugar in the recipe.
Self-raising flour
Self-raising flour also has low protein content, making it one of the best substitutes for cake flour. It is also easy to replace, as one cup of cake flour is equivalent to one cup of self-raising flour. Apart from being a low-protein flour type, self-raising flour also contains baking powder and salt.
All-purpose flour and cornstarch
To make a homemade cake flour substitute, you can combine all-purpose flour and cornstarch. Sifting them together is key. For every cup of all-purpose flour, remove two tablespoons of flour and replace them with two tablespoons of cornstarch. Sift the mixture at least five times. By replacing a bit of the all-purpose flour with cornstarch, you are removing some of the gluten and replacing it with a tenderising element.
Cassava flour
If you are serving someone who cannot consume gluten, cassava flour is highly recommended. It has low protein content and a soft, powder-like texture. However, it absorbs more liquid, so you will need to add more water or other liquid ingredients to your recipe.
Gluten-free flour blends
You can also purchase flour blends that combine various types of low-protein flour. Most products use white or brown rice flour, oat flour, potato flour, almond flour, coconut flour, and potato starch. These blends have a fine, soft texture, which is close to wheat flour.
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Self-raising flour alternatives
Self-raising flour is a staple in many recipes and is traditionally made from a softer, lower-protein version of all-purpose flour. If you're looking for alternatives, there are a few options you can try. Here are some self-raising flour alternatives to explore:
All-Purpose Flour:
All-purpose flour is a versatile option and can be used in most self-raising flour recipes. However, for tender baked goods like biscuits, you might want to use a lower-protein flour or add baking powder and salt to achieve similar results.
Cake Flour:
Cake flour is a suitable alternative for self-raising flour in some recipes. It is a finely milled, low-protein flour that gives cakes a fluffy and tender texture. However, it may not be suitable for recipes that require a higher rise.
Plain Flour with Raising Agents:
If you have plain flour or all-purpose flour, you can easily turn it into self-raising flour by adding raising agents like baking powder and/or bicarbonate of soda (baking soda). For every cup of plain flour, add 2 teaspoons of baking powder and 1/2 teaspoon of salt.
Cornflour and All-Purpose Flour:
By sifting together cornflour (made from corn and without any wheat) and all-purpose flour, you can create a homemade cake flour substitute. This combination will result in a lighter and softer texture, perfect for cakes and cupcakes.
Sponge Flour:
In the UK, there is a product called "sponge flour" which is self-raising. However, it is not typically used as a substitute for American cake flour. It can be an option if you are looking for a self-raising flour alternative, but keep in mind it may not be suitable for all recipes.
Remember, when substituting self-raising flour, you might need to adjust the amount of liquid in your recipe, and the final texture may vary slightly. Always follow recipe instructions and use the appropriate measurements for the best results.
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All-purpose flour and cornstarch
Cake flour is a finely milled, very low-protein flour that is used in cakes to produce a soft, fluffy crumb. It is commonly used in American recipes and is not always available in Australia. However, you can easily make it at home with two basic ingredients: all-purpose flour and cornstarch.
All-purpose flour, also known as AP flour or plain flour, is readily available in Australian supermarkets and is the most commonly used flour in home kitchens. It typically has a protein content of 10-12%, which affects the formation of gluten in baked goods. For cakes, it is important not to overmix the batter to avoid developing too much gluten, which can result in a chewy texture.
Cornstarch, also known as cornflour, is added to all-purpose flour to create a homemade cake flour substitute. Cornstarch is extra-fine and helps to lower the gluten formation in the all-purpose flour, resulting in a softer and more delicate texture. It is important to note that cornstarch is different from cornmeal, and the two should not be substituted for each other.
To make cake flour, combine 14 tablespoons (3/4 cup plus 2 tablespoons, or approximately 110 grams) of all-purpose flour with 2 tablespoons (approximately 16 grams) of cornstarch. Sift these ingredients together two times to ensure they are well combined. This will result in 1 cup of cake flour, which can be used in most recipes. If a recipe calls for more than 1 cup of cake flour, you can make a larger batch, but it is recommended to make each cup separately to ensure accuracy.
Using this homemade cake flour substitute can be a great option when you are in a pinch and don't have store-bought cake flour readily available. It is a simple and cost-effective way to achieve soft and fluffy cakes with a lighter texture.
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Low-protein flour
Cake flour is a low-protein flour, usually containing 8-10% protein, although some sources state it can contain as little as 7% protein or as much as 12%. It is commonly used for making soft, delicate, light, and fluffy cakes and desserts. It is also used for making light and delicate tart crusts.
The low protein content of cake flour means it produces less gluten, resulting in a tender, fluffy crumb. This is why cakes made with cake flour are incredibly soft.
In Australia, it can be challenging to find cake flour in supermarkets, as Australian flour producers tend to stick to plain flour. However, some specialty retailers sell cake flour online, and some grocery stores catering to Italians may carry Tipo 000 flour, which is a finer-milled flour.
If you cannot find cake flour, you can make your own at home by mixing all-purpose flour with cornstarch or cornflour. Cornflour made from actual corn is preferred, as it is lighter and softer, and does not contain wheat. For every cup of plain flour, remove 2 tablespoons of flour and replace them with 2 tablespoons of cornflour. This will result in a flour with a protein content of around 8-9%.
You can also substitute cake flour for all-purpose flour in a 1:1 ratio when making softer cakes. However, for delicate baked goods with an extremely light texture, such as angel food cake and white cake, it is best to use real cake flour.
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Bleached vs unbleached flour
Cake flour is a finely milled, very low protein flour (usually 8-10% protein levels) that is used for cakes. It is also bleached, which affects the flour by causing the flour molecules to repel liquid, bind fats more efficiently, and stabilize gas bubbles produced by raising agents. This results in cakes that rise more and have a fluffy, tender texture, particularly in cakes with a high proportion of sugar in the recipe.
Bleached flour is chemically aged; it uses chemical treatments to manually speed up the aging process and whiten the flour. The chemicals used include chlorine dioxide, benzoyl peroxide, and chlorine gas, which are permissible additives. The bleaching process may decrease the amount of vitamin E in the flour, but the nutritional value of bleached and unbleached flour is nearly identical. Bleached flour has a very tiny grain, a fluffier volume, and a lighter, finer texture. It is also less expensive than unbleached flour as it takes less time to produce.
Unbleached flour, on the other hand, is naturally aged after milling, during which it slowly oxidizes and whitens. It has a slightly larger grain size and a denser texture than bleached flour. Unbleached flour is also more of an off-white or pale yellow color.
Both bleached and unbleached flours can be used interchangeably in recipes without a major discernible difference. Some people observe that baking powder recipes do better with bleached flour, while yeast or steam-raised recipes do better with unbleached flour. If you are making a white cake or something that requires a lighter, fluffier texture, bleached flour might be preferable.
In Australia, bleached flour is banned, so unbleached flour is the only option. To make cake flour at home in Australia, you can use plain flour or all-purpose flour, which is commonly available. For 1 cup of plain flour, remove 2 tablespoons of flour and replace them with 2 tablespoons of cornflour (made from actual corn and labelled as cornstarch outside Australia). This will help reduce the protein content and give your cake a lighter, softer texture.
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Frequently asked questions
Cake flour is a finely milled, very low protein flour (usually 8-10% protein levels) that is used primarily for cakes because it produces less gluten and results in a tender, fluffy crumb. It is commonly used in American recipes.
Plain flour can be used as a substitute for cake flour. However, cake flour yields softer, fluffier cakes. You can also make your own cake flour by mixing cornflour with all-purpose flour.
To make cake flour, mix 14 tablespoons (3/4 cup + 2 tablespoons; 110g) of all-purpose flour with 2 tablespoons (16g) of cornflour. This will yield 1 cup of cake flour.
Plain flour has a higher protein content than cake flour. This makes plain flour better for recipes that require more structure, such as bread. Cake flour is better for cakes and other desserts because the lower protein content results in a softer, fluffier texture.
Some Australian grocery stores, such as IGAs, that cater to Italians, like IGA in Haberfield or Romeos IGA in the CBD, sell Tipo 000 flour, which is a finer milled flour that can be used for cakes. You can also find cake flour online from specialty retailers, such as basicingredients.com.au. Additionally, the Lighthouse brand of cake flour is available at Woolworths.
