The Difference Between Cake Flour and All-Purpose Flour

You are trying to choose flour for your next baking project but got confused seeing the variety of flours on grocery shelves. Study the difference between cake flour and all-purpose flour with this comparison.

Don’t worry! We are here today to tell you about real differences exist between the cake flour and all-purpose flour.

Cake Flour

Cake flour is finely milled, very low protein flour which is utilized for cakes. It is additionally bleached, which affects the flour by causing the flour molecules to repel liquid, bind fats more efficiently and stabilize the gas bubbles engendered by the raising agents. These factors can give a cake more fluffy, tender texture, concretely in cakes that have a high proportion of sugar in the recipe.

It is made from soft winter wheat and it has a protein content of about 8%. It also has a higher starch content. Cake flour is low gluten flour that has additionally been chemically altered remotely for better use in cake baking. Cake flour is most commonly seen in American recipes of cakes, muffins, and cookies.

All-Purpose Flour

All purport flour is the standard flour for home baking. All-purport flour originates from an amalgamation of hard winter wheat, which is 10 to 13 percent protein, and soft winter wheat, which is 6 to 10 percent protein. While the protein content differs among brands, the protein content generally ranges between 9 and 11 percent in all-purport flour.

This enables the gluten to be vigorous enough to stand up to slow yeast elevating for breads, yet pliable enough to engender a tender cake. It can be bleached or unbleached. All-purport flour is, well, an all-around good flour to utilize for baking breads, cakes, muffins, and for mixing up a batch of pancake batter.

Cake Flour VS All-Purpose Flour

Let’s list down the differences between cake flour and all-purpose flour.

  1. Cake Flour is made from soft winter wheat whereas all-purpose flour is a mixture of hard winter and soft winter wheat.
  2. It has a protein content of about 8% while all-purpose flour ranges from 9 to 11 percent of protein content.
  3. Cake Flour is additionally bleached whereas all-purpose flour can be bleached or unbleached.
  4. Cake flour has higher starch content than all-purpose flour.
  5. As a name suggest ‘cake flour’ is best for baking cakes while all-purpose flour is good for all type of baking.

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