Is cake flour different from normal plain flour?
Most flour is made from a variety of wheat flour. All purpose flour is a mix of hard and soft wheat flour and has a higher protein content. It has a medium gluten content which makes it great for making bread. If you bake items that require kneading, all purpose flour is ideal, since gluten is what makes bread chewy. Cake flour is made of soft wheat flour. Visibly it’s lighter and finer than all purpose. It also contains less gluten. Works great for making delicate and fluffy cakes and pastries, giving them a light crumbly texture. Keep in mind, that if you substitute all purpose flour for cake flour, the ratio is not 1:1. One cup of cake flour is equivalent to 1 cup MINUS 2 tbsps of all purpose flour. If you are substituting cake flour for all purpose flour, one cup of all purpose is equivalent to 1 cup PLUS 2 tbsps of cake flour.
