Ask the Test Kitchen
What’s the difference between cake flour and all-motive flour? —V.K., Algonquin, IllinoisCake flour is utilized in recipes where a quality, soft crumb is favored, which includes in a layer cake. For many cakes, in which the batter is stirred, all-motive flour is suitable. These cakes gained’t be as first-class-textured, however they may still be soft and moist. Made from gentle wheat, cake flour contains approximately 8 to 10% protein. All-reason flour is crafted from hard wheat and consists of approximately 10 to twelve% protein. Flour with a decrease percentage of protein results in a cake that has a sensitive gentle crumb. Cake flour is likewise extra finely ground and has undergone a bleaching method so it will produce a cake with a finer crumb than all-motive flour.
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