The Secret to Perfect Cakes - Cake Flour

If you’re going to go to the trouble of baking a cake from scratch, wouldn’t you want it to be the best possible cake?  What if we told you we had a product that would make your cakes sweeter, with a softer texture, deliciously moist, that rise higher and stay fresher longer?  It would be life changing to those of us who loooove cake, wouldn’t it.  So here it is …… introducing CAKE FLOUR !! 

So, what is Cake Flour?

Cake flour’s journey starts in the wheat fields with the farmer growing a soft grain that is low in gluten proteins.  These carefully selected soft, low protein grains are finely milled to create a delicate flour designed for fine, delicate, light textured cakes.  The speciality cake flour undergoes a unique bleaching process which increases its ability to hold large amount of water and sugar. 

The ability to hold a higher ratio of liquid and sugar means the flour is better able to hold its rise and is less liable to collapse.  Its results in cake are immediately obvious - creating a very soft and fine crumb and a light, moist and super tender texture.  Because of its ability to hold more sugar, cakes made with cake flour are also sweeter, have greater volume and a longer shelf life than cakes made with standard flour.

How does it compare to Plain Flour?

The most obvious difference between cake flour and all-purpose (plain) flour is the protein content (which becomes gluten). The protein content of cake flour is about 6-7%, while the protein content of plain flour is slightly higher (around 9-12%).  (Bakers & Bread flours have 13-15% protein – but let’s save all that for another blog.)

The milling process differs for cake flour – it is ground down to a smaller and more finer granule of wheat powder.  The difference is outstandingly obvious - simply rub it in your fingers and do likewise with plain flour and you can feel the softness and fineness level.  I’m even finding that I need less muscle power (energy) to scoop out the cake flour from the pack than I do for plain flour, the softness is apparent even then.  The extra milling process also results in whiter flour. 

Finally, the special bleaching process (which is distinctively different to the process used for other white flours, so don’t be alarmed) offer the flour the ability to hold more liquid and more sugar than other flours.  This bleaching process affects the flour by causing the flour molecules to repel liquid, bind fats more efficiently and stabilise the gas bubbles produced by the raising agents. By repelling the liquids, the flour allows the liquids to produce steam, which create lift, rather than sticking to the flour and creating soggy, stodgy flour molecules.  These factors can give a cake the ability to rise higher, and offer a more fluffy, tender texture, particularly in cakes that have a high proportion of sugar in the recipe.

Is it Self Raising Flour?

No, cake flour does not contain any raising agents – so in that respect, you would use it in any cake or sweet treat recipe that calls for plain flour.  You will need to add baking powder, or bicarb soda or other raising ingredients into your cake – just follow your recipe instructions.   

If you wish to turn your Cake Flour into a Self-Raising Cake Flour, simply mix 2 teaspoons of baking powder into 1 cup of Cake Flour and sift well.

Can I Make My Own Cake Flour At Home?

Many bakers use a make-shift recipe for Cake Flour – for every cup of plain flour, take out 2 tablespoons of flour and replace with 2 tablespoons of cornflour (corn starch), mixing well and sifting 5-6 times to ensure a good even distribution of the corn flour. 

Whilst this method means you have less protein in your flour, you still do not have the finely ground molecules of soft wheat flour, nor its ability to better hold liquid and sugar.  You will see a slight improvement in your baking, but not as obvious as true Cake Flour.  Since it’s made from a different wheat using different manufacturing techniques, it’s impossible to recreate cake flour exactly at home using “DIY” substitutions.   This be truth – a substitute is never as good as the real thing.

If you are a visual person – then the best way to compare the difference is to see it in action here in these cupcakes.

What Else Can I Bake With Cake Flour?

As the name implies, cake flour is amazing for cakes. But it’s not the only baked good that can benefit from the airy, tender texture that cake flour provides. You can also use cake flour in pancakes, biscuits, muffins, scones, lamingtons, crepes and crumbly pastries. 

In all your sweet baking – cake flour comes out as a clear winner.

How Do I Get My Hands on Cake Flour?

Latorta stocks one of Australia’s most premium cake flours in 1kg and 10kg packs - Hi Ratio Cake Flour by Allied Mills.

You can shop for it in store or online here:

The softest grains have been carefully selected from the richest crops produced by Australian farmers, so you can bake with confidence.

Our Hi Ratio Cake Flour gives you the confidence to produce quality cakes each and every time. 

Let’s get baking – and delight your family and customers with cakes that are moist, rich and delicious!