Cake Flour

Cake flour is a finely milled flour with a lower protein content, typically around 6-8%, compared to all-purpose flour. This low protein content results in less gluten formation, which contributes to a lighter, more tender crumb in baked goods. It has a silky, soft texture and is often bleached, which helps to set the structure of cakes quickly while maintaining a fine crumb. Home bakers favor cake flour for its ability to produce delicate pastries, sponges, and other baked goods that require a soft, melt-in-the-mouth texture.