Ingredient
Cake flour
Low-protein flour, around 8%, milled fine and usually chlorinated. Less protein means less gluten means a crumb that tears softly instead of pulling — the difference between a sponge and a bread roll.
- Sourcing
- Baking aisle. In the UK 'soft' or 'sponge' flour is the near equivalent; plain flour cut with cornflour approximates it well enough for most recipes.
- Varieties
- Bleached, Unbleached, Self-raising
- Quality cues
- Noticeably finer and whiter than plain flour, and it clumps in the hand rather than running through it.
- Substitutions
- Plain flour with 2 tbsp per cup replaced by cornflour, Italian 00 flour
- Storage
- Airtight and cool. The fine grind makes it stale faster than plain flour.
- Shelf life
- 6-8 months
Nutrition
Per 100 g
- Calories
- 362 kcal
- Protein
- 8.2 g
- Fat
- 0.9 g
- Carbs
- 78 g
- Fibre
- 1.7 g
- Sugars
- 0.3 g
- Sodium
- 2 mg
From USDA FoodData Central (#169723). Raw, edible portion.