That one simple fact about cake flour vs all purpose changed how I bake

I read on King Arthur's site that cake flour has about 7% protein while all purpose has 10-12%. After I swapped it in a vanilla cake recipe last Saturday, the texture was actually softer and fluffier - never going back now. Anybody else notice a big difference switching flours?

2 comments

2 Comments

barbararamirez11d ago

Is it really that deep tho?

felix38512d ago

Honestly I gotta disagree with you on this one. I tried cake flour in a few recipes and ended up with cakes that just fell apart because they were too tender. All purpose gives you that sturdy crumb that actually holds up to frosting and stacking.