What To Know
- To substitute cake flour for cake wheat flour, reduce the amount of cake flour by 2 tablespoons for every 1 cup of cake wheat flour.
- To substitute cake wheat flour for cake flour, increase the amount of cake wheat flour by 2 tablespoons for every 1 cup of cake flour.
- However, keep in mind that all-purpose flour has a higher protein content than cake flour and a lower protein content than cake wheat flour.
When it comes to baking, choosing the right flour can make all the difference. Cake flour and cake wheat flour are two commonly used flours in the baking world, but they have distinct characteristics that can affect the outcome of your baked goods. In this comprehensive guide, we will explore the differences between cake flour vs. cake wheat flour, their properties, and how to use them effectively in your baking endeavors.
What is Cake Flour?
Cake flour is a finely milled wheat flour with a low protein content, typically ranging from 8% to 10%. This low protein content gives cake flour a soft and tender texture, making it ideal for cakes, cupcakes, and other baked goods that require a light and airy crumb.
What is Cake Wheat Flour?
Cake wheat flour is a medium-protein wheat flour with a protein content of around 11% to 13%. This higher protein content gives cake wheat flour a slightly stronger gluten structure, making it suitable for cakes and baked goods that require a bit more structure and chewiness.
Properties of Cake Flour vs. Cake Wheat Flour
| Property | Cake Flour | Cake Wheat Flour |
| — | — | — |
| Protein Content | 8-10% | 11-13% |
| Gluten Content | Low | Medium |
| Texture | Soft and tender | Slightly chewy |
| Best for | Cakes, cupcakes | Cakes, cookies, muffins |
How to Use Cake Flour vs. Cake Wheat Flour
The choice between cake flour and cake wheat flour depends on the desired texture and structure of the baked good. Here are some guidelines:
- For light and airy baked goods: Use cake flour. Its low protein content and weak gluten structure will result in a tender and fluffy crumb.
- For cakes with more structure and chewiness: Use cake wheat flour. Its slightly higher protein content and stronger gluten structure will give the cake a more substantial texture.
- For cookies and muffins: Cake wheat flour is a good choice for these baked goods as it provides a balance of tenderness and structure.
Substitutions
In a pinch, you can substitute cake flour for cake wheat flour and vice versa. However, keep in mind that the substitution may slightly alter the texture and structure of the baked good.
- Substituting cake flour for cake wheat flour: To substitute cake flour for cake wheat flour, reduce the amount of cake flour by 2 tablespoons for every 1 cup of cake wheat flour. This will help compensate for the lower protein content of cake flour.
- Substituting cake wheat flour for cake flour: To substitute cake wheat flour for cake flour, increase the amount of cake wheat flour by 2 tablespoons for every 1 cup of cake flour. This will help compensate for the higher protein content of cake wheat flour.
Tips for Using Cake Flour vs. Cake Wheat Flour
- Always measure your flour accurately using a kitchen scale.
- Sift your flour before using it to remove any lumps and ensure even distribution.
- Do not overmix your batter or dough as this can develop the gluten too much and result in a tough texture.
- Let your baked goods cool completely before slicing into them to prevent crumbling.
Which is Better: Cake Flour or Cake Wheat Flour?
The choice between cake flour and cake wheat flour depends on your personal preferences and the specific baked good you are making. If you prefer light and airy baked goods, cake flour is the better choice. If you prefer a slightly chewier texture, cake wheat flour is a good option.
Frequently Discussed Topics
1. Can I use all-purpose flour instead of cake flour or cake wheat flour?
Yes, you can use all-purpose flour as a substitute for both cake flour and cake wheat flour. However, keep in mind that all-purpose flour has a higher protein content than cake flour and a lower protein content than cake wheat flour. This may slightly alter the texture and structure of your baked goods.
2. How do I store cake flour and cake wheat flour?
Store cake flour and cake wheat flour in an airtight container in a cool, dry place. They can be stored for up to 6 months.
3. What is the difference between bleached and unbleached cake flour?
Bleached cake flour has been treated with a chemical agent to remove the natural yellow color and give it a brighter white appearance. Unbleached cake flour has not undergone this treatment and retains its natural color. There is no significant difference in the baking properties of bleached and unbleached cake flour.
