What's the difference between cake flour and flour?

Answer 1

Cake flour is finer textured than regular flour.

Answer 2

Cake flour has a gluten content of 2%, whereas all-purpose flour has a 3% content, and bread flour 4%. Gluten makes long strands that make dough elastic, and cook up into chewy, dense, baked goods - not what you want in a light, fluffy cake.

Cake flour is also milled at a finer screen value, and some companies pre-sift their product.

I would recommend sifting it anyway, as moisture content can change from the manufacturer to your grocer.

Answer 3

Cake flour does have a finer texture, but more importantly it has less gluten. Gluten is a protein found in wheat four that gets tough and elastic when liquid is added and the dough is stirred. Cake flour has less gluten because you want cake to be tender. Bread flour has more gluten because you want bread to be relatively tougher. All purpose flour has a moderate amount of gluten so that it can be used in a variety of applications.

Answer 4

Cake Flour is much lighter.

Answer 5

cake flour rises better

Answer 6

I'm not sure, we use an all purpose baking flour that works with everything, it's cheap too.

Answer 7

cake flour is finer texture for better tasting cakes..

Answer 8

Check out the link below.
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..

Answer 9

The price.