Cake flour, a finely milled flour with a lower protein content than all-purpose flour, is a baker’s secret weapon for creating the lightest, fluffiest cakes and pastries. Its unique texture and ability to produce tender crumbs make it an essential ingredient for those who seek perfection in their baked goods. Let’s dive into the delectable world of cake flour recipes that can elevate your baking game.
What is Cake Flour?
Before we get into the recipes, it’s important to understand what makes cake flour special. Cake flour typically has a protein content of 6-8%, compared to 10-12% in all-purpose flour.
This low protein content results in less gluten formation, which is ideal for soft and delicate baked goods. Additionally, cake flour is often bleached, which alters the flour’s starch and allows it to absorb more moisture and rise better.
Classic Vanilla Sponge Cake
A classic vanilla sponge cake is a staple in any baker’s repertoire. Its light, airy texture makes it perfect for layered cakes, birthday cakes, or simply enjoying with a cup of tea.
Ingredients:
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup whole milk
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, sift together the cake flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture.
Pour the batter into the prepared pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Decadent Chocolate Cake
For chocolate lovers, a rich and moist chocolate cake made with cake flour can be a dream come true. This cake pairs beautifully with a silky chocolate ganache or a simple dusting of powdered sugar.
Ingredients:
1 3/4 cups cake flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup whole milk
2 teaspoons vanilla extract
1 cup boiling water
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. Stir in the sugar.
Add the oil, eggs, milk, and vanilla to the dry ingredients. Beat on medium speed until well combined.
Gradually add the boiling water to the batter, mixing until smooth (the batter will be thin).
Pour the batter evenly into the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Lemon Pound Cake
A lemon pound cake made with cake flour is dense yet tender, with a bright citrus flavor that is perfect for any occasion. Serve it with a drizzle of lemon glaze or a dollop of whipped cream.
Ingredients:
2 1/2 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/4 cup fresh lemon juice
1/2 cup whole milk
Zest of 2 lemons
Instructions:
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
In a medium bowl, sift together the cake flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and lemon juice.
Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Fold in the lemon zest.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Tips for Baking with Cake Flour
Measure Accurately: Always measure your cake flour accurately. Use a kitchen scale for the best results.
Sift the Flour: Sifting cake flour ensures it’s light and free of clumps, resulting in a smoother batter.
Don’t Overmix: Overmixing can lead to tough cakes. Mix just until the ingredients are combined.
Room Temperature Ingredients: Ensure your ingredients are at room temperature for a smoother batter and better rise.
Cake flour is a versatile ingredient that can transform your baking. Whether you’re making a classic vanilla sponge cake, a decadent chocolate cake, or a refreshing lemon pound cake, using cake flour will help you achieve a tender, delicate crumb.
Exploring More Cake Flour Recipes
Red Velvet Cake
Red velvet cake, with its distinct color and subtle chocolate flavor, is a showstopper for any celebration. Cake flour helps create its signature soft and velvety texture.
Ingredients:
2 1/2 cups cake flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups granulated sugar
1 cup vegetable oil
2 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
1 teaspoon white vinegar
1 ounce red food coloring
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, sift together the cake flour, cocoa powder, baking soda, and salt.
In a large bowl, combine the sugar and vegetable oil. Add the eggs one at a time, beating well after each addition.
Mix in the buttermilk, vanilla extract, and vinegar until smooth.
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Stir in the red food coloring.
Pour the batter evenly into the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Angel Food Cake
Angel food cake is a light, airy dessert that relies on cake flour for its delicate crumb and ethereal texture. This cake pairs wonderfully with fresh berries and whipped cream.
Ingredients:
1 cup cake flour
1 1/2 cups granulated sugar, divided
12 large egg whites, at room temperature
1 teaspoon cream of tartar
1/4 teaspoon salt
2 teaspoons vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Have an ungreased 10-inch tube pan ready.
Sift the cake flour and 3/4 cup of the sugar together and set aside.
In a large bowl, beat the egg whites, cream of tartar, and salt until foamy. Gradually add the remaining 3/4 cup of sugar, a tablespoon at a time, beating until stiff peaks form. Stir in the vanilla extract.
Gradually fold the flour mixture into the egg white mixture, a small amount at a time, until fully incorporated.
Pour the batter into the tube pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until the cake is golden brown and springs back when lightly touched.
Invert the pan onto a cooling rack and let the cake cool completely before removing from the pan.
Strawberry Shortcake
Strawberry shortcake is a classic dessert that features tender shortcake biscuits made with cake flour, layered with sweetened strawberries and whipped cream.
Ingredients:
2 cups cake flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into small pieces
2/3 cup whole milk
1 teaspoon vanilla extract
1 pound fresh strawberries, hulled and sliced
2 tablespoons granulated sugar
1 cup heavy whipping cream
2 tablespoons powdered sugar
Instructions:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, sift together the cake flour, granulated sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Stir in the milk and vanilla extract just until combined.
Turn the dough out onto a lightly floured surface and knead gently a few times. Pat the dough into a 3/4-inch thick rectangle and cut into rounds using a biscuit cutter.
Place the shortcakes on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
In a medium bowl, toss the sliced strawberries with 2 tablespoons of granulated sugar and let sit for 15 minutes.
In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.
To assemble, split the shortcakes in half and layer with strawberries and whipped cream.
Cake flour is an indispensable ingredient for creating a wide variety of baked goods that are tender, light, and delicious. From the classic vanilla sponge cake to the show-stopping red velvet cake, the airy angel food cake, and the delightful strawberry shortcake, cake flour ensures your desserts have the perfect texture and flavor. Experiment with these recipes and enjoy the sweet rewards of baking with cake flour!
