So what’s the deal with cake flour?

Cake flour, in my opinion, is awesome! I use cake flour in almost everything I make. Of course, I wouldn’t recommend to use it for pie crust

or cookies. Here are few reasons I choose cake flour instead of all-purpose:

Cake flour makes cakes moister. In my cakes, I’ve also noticed that it works as a leavening agent. It makes my cakes rise higher than they

would have if I had used all-purpose. Even though cake flour is more expensive, it is totally worth it, especially if you sell your baked goods.

cake flour has a lower protein than regular flours, causing the texture of a cake to become softer and lighter. There are all different kinds of

brands to choose from too!

Here is an easy recipe for cake flour:

First, take 1 cup of all purpose flour, and take out 2 tablespoons from the cup. Next, scoop 2 tablespoons of corn starch into a bowl with the

all-purpose flour. Sift 5 times to make sure the mixture is fully combined. And that’s it! You’re done! This process removes some gluten to

make your cake better.

I really recommend this product because it is great in so many ways!

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