Cake Flour
Description
Cake flour is a finely milled, delicate flour with a lower protein content than all-purpose flour. It typically contains around 7-8% protein, compared to the 10-12% protein content of all-purpose flour. This characteristic makes cake flour ideal for tender and fluffy cakes. It is commonly available in pre-sifted form due to its fine texture. In American recipes, cake flour is often measured in cups, with one cup equating to about 120 grams or 4.23 ounces. European recipes may refer to its weight in grams or kilograms, and occasionally in British recipes, it is measured in imperial units such as ounces.
Common uses
Cake flour is predominantly used in baking applications where a tender crumb and fine texture are desired. It is especially common in recipes for sponge cakes, angel food cakes, and other light confections that benefit from its lower protein content and finer grain.
Nutritional value
Calories
Per 100 grams, cake flour contains approximately 360 calories.
Protein
It has a protein content of roughly 7 to 8 grams per 100 grams.
Fat
Cake flour is low in fat, with only about 1 gram per 100 grams.
Carbohydrates
It is rich in carbohydrates, typically around 76 grams per 100 grams.
Vitamins
Cake flour is not a significant source of vitamins, though some brands are enriched with vitamins such as folic acid.
Minerals
Mineral content in cake flour is minimal, but may include trace amounts of iron and calcium if enriched.
Health benefits
While cake flour is not known for being a health food, its low protein content may make it a more suitable option for those with a lower protein tolerance. Additionally, enriched varieties can provide supplemental nutrients.
Potential risks
As with any refined flour, cake flour is stripped of the fiber and nutrients found in whole grain flours, which can impact blood sugar levels and overall health. Overconsumption may lead to weight gain and associated health issues.
Common recipes
Cake flour is most commonly used in recipes for fine-textured cakes such as chiffon, genoise, and velvet crumb cakes. It's also used in certain cookie and pastry recipes where a soft, delicate texture is desired.
Cooking methods
Cooking methods for cake flour typically involve baking, as it is not suited for high-gluten applications such as bread-making or pasta.
Pairing with other ingredients
Cake flour pairs well with fine sugar, baking powder, and other typical baking ingredients. It can also be blended with all-purpose flour for a custom texture.
Summary
Cake flour is a finely milled, low-protein flour ideal for baking soft, delicate cakes. It offers a unique texture that can't easily be replicated with other types of flour, though it does not contribute significantly to the nutritional value of a dish and should be used in moderation.