Why Cake Flour?

In my series of cake questions, another one of the top questions was, “Why Cake Flour?”.

Cake flour is a baking MVP for creating soft, tender cakes. Its low protein content means less gluten forms when mixed, resulting in a light texture. The fine texture also gives batters a smooth consistency. So, next time you bake a cake, use cake flour for a softer, more delicate crumb.

You can sometimes use a hybrid of cake flour and all-purpose flour in cookies, if you’re looking for a cakier cookie However, you don’t want to use cake flour for breads, since they need a high protein content to form strong gluten, so stick to using cake flour for cakes and you’ll be off to a great start!