What to be mindful of with cake flour
I substituted cake flour for AP FLOUR in my pancake recipe. Do I need to reduce the liquid ingredients as compared to AP flour? My batter seemed runnier and therefore pancakes were flatter—but also seemed more tender. Anything else to be aware of when working with cake flour? Should I cook at a lower heat? Since cake four produces less stiffness (gluten) do I need an additional levener like baking soda and an acid?
1 cup AP flour 1 tbsp sugar 1 tsp baking powder 1 tsp kosher salt 1 tsp vanilla extract 1 beaten egg 3 tbsp melted butter .75 cup milk
Best Answer
Cake flour is mainly used in situations where less gluten is desired, that's why the pancake was more tender. Cake flour is also lighter in color and texture, since it is usually bleached. It is also milled finer. If you are substituting cake for AP flour, you will probably need a couple of additional tablespoons of cake flour per cup of AP flour. Leave your leavening as is.
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Why is cake flour important?
Cake flour is ground extra-fine, which results in a lighter, loosely-structured crumb and fluffy texture. Cake flour is ideal for baked goods with a tender texture due its low gluten content, which makes it easier to achieve lighter, tender textures when baking delicate sponges, cupcakes, muffins, and pastries.How does flour affect cake?
Flour provides the structure in baked goods. Wheat flour contains proteins that interact with each other when mixed with water, forming gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising. The protein content of a flour affects the strength of a dough.What does less flour cake do?
The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet.How long to bake a cake?
The general rule of thumb when baking is "the bigger the pan, the lower the temperature". You bake a cake in a 9" round pan at 350 F for about 30-35 minutes. But, if you were putting the same recipe in a 14" pan, you'd need 50-55 minutes to raise the temperature to 325 F.Cake Flour vs. All Purpose Flour | Cooking Tips | Made To Order | Chef Zee Cooks
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