Cake Flour: Fine, Low-Protein Flour for Light and Tender Cakes
Cake flour is a finely milled wheat flour with lower protein content, ideal for soft, fluffy cakes and pastries.
What Is Cake Flour?
Cake flour is a **soft wheat flour** milled to a fine texture with about **7–9% protein**, which forms less gluten when mixed, creating lighter and more tender baked goods.
Nutrition (per 100 g)
- **Calories:** 364 kcal
- **Carbohydrates:** 76 g
- **Protein:** 8 g
- **Fat:** 1 g
- **Fiber:** 2 g
- **Iron:** 1 mg
Why Use Cake Flour?
- **Produces softer, airier cakes** and muffins.
- Absorbs more moisture for **fine crumb texture**.
- Great for **angel food cakes, chiffon cakes, and cupcakes**.
Drawbacks
- **Not suitable for bread or pizza dough** (too little gluten).
- Often **bleached**, reducing some nutrients.
- Overmixing may still cause toughness.
Culinary Uses
- Use in **cakes, cupcakes, pancakes, and pastries**.
- Substitute: 1 cup all-purpose flour – 2 tbsp, + 2 tbsp cornstarch.
- **Sift before use** for best texture.
Summary
Cake flour ensures light, delicate cakes with fine crumb — the secret to professional bakery texture.
- 1. Cake Flour
Cake flour (brašno za kolače): fino mljeveno pšenično brašno s niskim udjelom proteina (~8%), što stvara meku, prozračnu strukturu kolača i biskvita; nije pogodno za kruh zbog manjka glutena.