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which flour for a white cake?

post #1 of 7
Thread Starter 
I would like to bake a white cake from scratch and live in The Netherlands, Europe. I am looking for a very nice fine light crumb. So I read here somewhere that using cakeflour is important, because one wants not too much gluten in it.
I can only find cakeflour here with already added rising agents.
The normal flour here is all purpouse flour with a protein content of 11%, unbleached. For a sponge cake I substitute some of this flour for cornstarch to get less gluten.

Today I found Surfina (brand Soezie), with 10% protein. That is probable better?

How much protein is in your cakeflour?

Gives substituting some of the flour with cornstarch the same result?

The flour here is unbleached. I've read that could influence the final result as well.

I would love some technical advise on flour from you!
post #2 of 7
Cake flour is typically 8-10% protein.

Here is a link with more info:
http://whatscookingamerica.net/Bread/FlourTypes.htm
post #3 of 7
Thread Starter 
Quote:
Originally Posted by jason_kraft

Cake flour is typically 8-10% protein.

Here is a link with more info:
http://whatscookingamerica.net/Bread/FlourTypes.htm



Thanks for the link.
So I think I will try the 10% flour first for the white cake, but I will be keep on looking for better flour.
Would it be better if I still would substitute some flour for cornstarch to reduce the amount of protein to 8 or 9 %?
post #4 of 7
Not sure if you use whole eggs, but egg yolks will color a cake more than unbleached flour will... Are you using an angel food cake recipe?

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post #5 of 7
I'm also want some technical advice for the same if anyone knows about this please help us.
Thanks in advance...!!!!icon_smile.gif
post #6 of 7
You can substitute all purpose flour for cake flour by the following (Just as you said!):

For each cup of all purpose flour, remove 2 T and add 2 T of cornstarch. Cornstarch is gluten-free so this will cut down on the gluten content of your cake to make for a more tender crumb.

HTH!
RJ
post #7 of 7
Thread Starter 
I think I will go further witm my 10% flour en still substitute 1 T per cup for ultimate protein-content.

I heard bleaching makes the flour taking up more water .. or something like that. And gives less protein (as in Jasonkrafts link) Wich would be better for the crumb..?? And the white color ofcourse. So another thing we don't have here. Althougt bleaching sounds chemical to me.. in my -from scratch- ears.. Suppose it is not sun-dried bleached.. icon_lol.gifdetective.gif
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