Special cake flour with a high starch-to-gluten ratio is made from fine-textured, soft, low-protein wheat. It is strongly bleached, and compared to all-purpose flour, cake flour tends to result in cakes with a lighter, less dense texture. Therefore, it is frequently specified or preferred in cakes meant to be soft, light, and or bright white, such as angel food cake. However, if cake flour is called for, a substitute can be made by replacing a small percentage of all-purpose flour with cornstarch or removing two tablespoons from each cup of all-purpose flour. Some recipes explicitly specify or permit all-purpose flour, notably where a firmer or denser cake texture is desired.
Read more about this topic: Cake
Famous quotes containing the words cake and/or flour:
““It is such a beautiful day I had to write you a letter
From the tower, and to show I’m not mad:
I only slipped on the cake of soap of the air
And drowned in the bathtub of the world....””
—John Ashbery (b. 1927)
“Mathematics may be compared to a mill of exquisite workmanship, which grinds your stuff to any degree of fineness; but, nevertheless, what you get out depends on what you put in; and as the grandest mill in the world will not extract wheat flour from peascods, so pages of formulae will not get a definite result out of loose data.”
—Thomas Henry Huxley (1825–1895)