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What the heck is cake flour?

post #1 of 13
4/8/05 at 1:15pm
Thread Starter 
Is this regular flour?

Mary
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post #2 of 13
4/8/05 at 1:17pm
No, cake flour is much more finer grain and you usually don't have to sift it. Some people though do recommend sifting it just the same.
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post #3 of 13
4/8/05 at 1:20pm
Thread Starter 
I looked for it at the store and didn't find anything that was labeled "cake Flour." Can you not get this at the grocery store?
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post #4 of 13
4/8/05 at 1:28pm
Yes, you should be able to. One brand that you should be able to find is called SoftAsSilk. But I don't know off the top of my head who makes it.
Godiva makes a lot of her cakes from scratch, I'm sure she would be willing to help you as well with some questions.
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
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post #5 of 13
4/8/05 at 1:35pm
..you can make this yourself by a mix of cornstarch and flour! The recipe is on the side of the cornstarch box!
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post #6 of 13
4/8/05 at 1:56pm
cake flour is made using a softer type of wheat. it doesn't have as much gluten in it, thus it makes softer, fluffier, more tender cakes. you should be able to get it in a regular grocery store, I've never known a grocery store taht doesn't carry it.
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post #7 of 13
4/8/05 at 7:27pm
I have some right now it's called softasilk made by pilsbury in a pink box.
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post #8 of 13
4/8/05 at 8:40pm
Mine is Swan's Down Cake Flour. It is found on the bottom shelf near the regual flour at stores in La. I have only used it in the Faux Fondant. I guess it worked like it was supposed to. The FF turned out very nice.
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post #9 of 13
4/9/05 at 12:03am
We actually have that here in our commissary and we dont get much of the things out of the ordinary here......
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post #10 of 13
4/9/05 at 12:05am
Cake flour also has a different amount of PROTEIN in it which changes the baking chemistry a lot. Simply adding cornstarch to regular flour won't give you the same results, though it might help in some ways.

~AngelWendy
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post #11 of 13
4/9/05 at 5:34am
All of the above...I've tried Presto, Swans and Softasilk, and Softasilk is by far the lightest...It never fails to deliver a light and fluffy cake; of course other factors contribute to that as well. I'm one of those who prefer to sift atleast once...It won't hurt icon_smile.gif You can also substitute it when recipe calls for regular flour...Just measure and add 2 tablespoons per cup. I goes a long way. icon_wink.gif
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post #12 of 13
4/9/05 at 6:50am
My Swans Down box says it's made from the finest American winter wheat and sifted repeatedly so that it's 27 times finer than all-purpose flour. It's vitamin enriched too. It says on the box to sift before measuring. I usually just stir the flour in the canister and then measure. I rarely sift my flour.
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post #13 of 13
4/9/05 at 7:09am
Quote:
Originally Posted by AngelWendy

Cake flour also has a different amount of PROTEIN in it which changes the baking chemistry a lot. Simply adding cornstarch to regular flour won't give you the same results, though it might help in some ways.

~AngelWendy



I have used the mixture of flour/cornstarch in place of cake flour, on many occasions and you couldn't tell the difference!
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