Plain flour or strong bread is there any difference when making a cake

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Is strong bread flour good for cakes?

Using bread flour to make a cake will result in a chewy and dense product. Bread flour has a higher protein level compared to cake flour, so it's going to produce more gluten. If you use it, the light and airy texture of a traditional cake will not be present without adding yeast.

Can I use strong flour instead of plain for cakes?

Strong flour shouldn't replace flour that's used for crumbly or fluffy pastry such as cakes and scones. The pastry would be too chewy if it uses strong flour.

Why is bread flour not ideal for making cakes?

Cake and Pastry Flour: Cake flour is used in cake-making. On the other end of the spectrum from bread flour, cake flour has a lower protein content than all-purpose. Whereas bread is supposed to be chewy, and therefore chock-full-of gluten, cake is supposed to be fluffy and tender.

Which flour is best for making cakes Why?

Cake flour is the best choice when you're making a cake with a fine, tender crumb, such as pound cake, devil's food cake or sponge cake. Cake flour is milled from soft wheat, and contains between 5 and 8 percent protein, according to Fine Cooking.

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Flour Comparison: Bread, pastry, and cake flour

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