Cake flour

by Isis
(Charlotte, NC)

What is cake flour? I can not find it in the stores. Can I make it? Why do most chocolate cakes call for it? Why use milk? I was told that it makes the cake harder. Can I substitute milk for water of juice?

Thank you,

Isis


Chef Todd Says:
Cake flour has less protein than bread or all purpose flour. Protein in flour combined with moisture and mixing generates gluten. Gluten is the chewy texture on bread, bagels, pizza crusts that you wouldn't want in a cake. Cakes should be tender and soft, not chewy like bread. Thus, you should always use a lower protein flour like cake flour.

Yes, you can make cake flour. First, grow some wheat. Then, separate the germ from the bran. Grind the wheat groats to a fine powder..... On second thought, no you can't make cake flour.

You can substitute any liquids you'd like in your cake formula. Remember, however that water has no flavor and juices contain a lot of acid. Milk is used for the fat and sugar it contains for tenderness and crust formation of your cake.

Chef Todd.