CAKE OR CAKE FLOUR FLOUR

Cake Flour Cake flour or  meal is a slightly lighter, have lower protein content (gluten) content than other starch and flour.

Cakes made ​​with cake flour Have a finer, more tender and milder than Those made ​​with all-purpose flour or all-purpose crumb.  This flour is special for making sponge cakes and other fine and delicate pastries.

The  cake flour  we got on the market, is finely ground and has-been bleached With chlorine to weaken in protein and make it lighter.  The bleaching process Also Becomes more acidic, a condition That Helps structure cakes faster and better absorb liquids.

Cakes With high proportion of sugar and liquid, on the amount of flour They carry, are better With This flour.  Most cakes my course "cakes, fillings and toppings to Innovate"  made ​​with this type of flour.

Caseramente, we can make a quick version of  cake flour  all-purpose flour or all-purpose (All Purpose) and cornstarch (cornflour).  1 cup all-purpose flour two tablespoons are removed and Replaced with Two tablespoons of cornstarch.  They must sift They sieve or several times They are so well incorporated.