Cake Flour

Cake flour is a finely milled, low-protein flour that is essential for achieving light, tender, and delicate baked goods. With a protein content typically around 6-8%, it has a lower gluten-forming potential compared to all-purpose flour, making it ideal for recipes where a soft crumb is desired, such as cakes, pastries, and biscuits. The finer texture of cake flour allows it to blend more smoothly into batters, contributing to the even rise and airy structure of baked goods. When using cake flour, it’s important to measure it correctly to avoid overpacking, which can lead to dense results. Its unique properties make cake flour a key ingredient for bakers aiming to create professional-quality desserts at home.