Making Cake Flour at Home for Your Cakes

Introduction

Cake flour plays a vital role in creating light and fluffy cakes with a tender crumb. Without it, our cakes may turn out dry, dense, and overly chewy. Although you can easily purchase a box from the store, it’s not always necessary. Making homemade cake flour from scratch is a simple and straightforward process that every baker should know. In this article, we’ll walk you through the process of making cake flour so that you can enhance the flavor and texture of your cakes in the comfort of your own home.

What is Cake Flour?

Cake flour is a low-protein flour that has been finely milled to create a soft and silky texture. It’s made from soft wheat varieties that have a lower gluten protein content than hard wheat varieties, such as bread flour. Unlike all-purpose flour, cake flour is made from the endosperm of the wheat kernel, rather than the bran and germ. This process removes the wheat’s outer layers, resulting in a flour that’s whiter, finer, and smoother in texture.

The low protein content in cake flour gives the cake its desired delicate texture. The high starch content in cake flour also helps the cakes to rise higher and retain their shape without collapsing. Since cake flour is specifically designed for baking cakes, it’s not ideal for other recipes that require a higher protein content, such as bread, pizza dough, and pastries.

How to Make Cake Flour at Home

Homemade cake flour is easy to make and doesn’t require any specialized ingredients. All you need is all-purpose flour and cornstarch in the ratio of 1:2. This mixture will create a flour that’s equivalent to cake flour and can be used for all your cake recipes.

Here’s how to make cake flour at home:

Measure out 1 cup of all-purpose flour and remove 2 tablespoons of flour.
Add in 2 tablespoons of cornstarch and mix well.
Sift the mixture together at least three times to ensure that the cornstarch is evenly distributed throughout the flour.
Your homemade cake flour is now ready to use!

A Short History of Cake Flour

Cake flour was first introduced in the late 19th century by the Washburn-Crosby Company, which later became General Mills. The company’s researchers discovered that if they removed the wheat’s outer bran, it resulted in a finer and softer flour, which was ideal for baking cakes. They marketed the product as “Softasilk Cake Flour” in 1896 and became a household name in the flour industry.

Since then, cake flour has been a vital ingredient in creating perfectly baked cakes. It’s known for its ability to produce cakes that are light and fluffy with a tender crumb. This is because the low protein content in cake flour creates less gluten, resulting in a more delicate texture.

If you’re unable to purchase cake flour, you can easily make it at home using a simple mix of all-purpose flour and cornstarch.

Commercial vs. Homemade Cake Flour

Although you can purchase cake flour at any grocery store, there are several benefits to making your own homemade cake flour. Firstly, homemade cake flour is more cost-effective, as you only need two simple ingredients. Plus, it’s a natural and healthier alternative since it doesn’t contain any chemical additives that commercial cake flour may have.

Another benefit of making your own cake flour is that you get to control the quality of the ingredients you use. You can choose to use organic all-purpose flour and cornstarch to ensure that your cake flour is of the highest quality. And lastly, homemade cake flour is always freshly made, giving your cakes a superior flavor and texture.

Here’s how to make homemade cake flour:

Measure out the desired amount of all-purpose flour and cornstarch in the ratio of 1:2.
Sift the mixture several times to ensure that the cornstarch is evenly distributed through the flour.
Your homemade cake flour is now ready to use!

Understanding Cake Flour

Cake flour contains approximately 7-9% protein, while all-purpose flour contains around 10-12% protein. The lower protein content in cake flour creates less gluten-forming, which is essential in producing a delicate cake crumb. Gluten is formed when the proteins in wheat flour mix with liquid, creating an elastic network that helps baked goods retain their shape.

Cake flour is also finely ground, which contributes to its soft and delicate texture. The finer grain size makes it easier and quicker to absorb liquid in the batter, resulting in a cake with a tender and light crumb that’s well-suited for layer cakes and other desserts.

If you’re unsure of how to use cake flour in your recipes, you can start with simple recipes that require only cake flour. Follow the recipe instructions and notice how the cake’s texture turns out compared to using other types of flour such as all-purpose flour or bread flour. You’ll quickly understand why cake flour is so crucial in baking cakes.

Troubleshooting Guide for Making Cake Flour

If you’re having trouble making cake flour at home, there are several steps you can follow to overcome it.

If the cake flour feels lumpy, sift it multiple times to remove any clumps.
If the cake flour looks denser than store-bought cake flour, it may be due to the addition of too much cornstarch. Make sure to use the correct ratio (1:2) when mixing the two ingredients.
If the cake flour has a yellowish or brownish color, it may be due to the all-purpose flour’s age or quality. Make sure to use fresh all-purpose flour to make the cake flour.

Conclusion

Cake flour is a crucial ingredient that produces delicate and tender cakes that are sure to impress. However, purchasing cake flour from the store may not always be necessary. Making your own cake flour at home is simple, cost-effective, and allows you to have complete control over the quality of your ingredients. By following our step-by-step recipe, you’ll be able to create your homemade cake flour that’ll give your cakes the perfect texture and flavor every time.