What Is Different About Cake Flour

Cake flour is little more than all-purpose flour mixed with a bit of cornstarch to lighten it up. What makes it unique is its low protein content—roughly 8% compared to the 10% to 11% found in all-purpose flour. That protein is what becomes gluten when liquids are introduced.

Can I replace all-purpose flour with cake flour?

Cake flour has a 6-8% protein content and is made from soft wheat flour. … To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour.

Is it better to use cake flour or all-purpose flour?

You can also use cake flour to bring a more tender crumb to other sweets, like Chocolate Crinkle Cookies. If a recipe doesn’t specify a certain type of flour, it’s generally advisable to use all-purpose flour. All-purpose flour can be used for breads, muffins, cakes, and more.