Cake flour

Cake flour is a type of specially refined, low-protein flour designed to provide a smooth and light texture in baked goods such as cakes, sponges, muffins, and other desserts. This flour is distinguished by its fine grain and its ability to absorb liquids and fats in a balanced way, which contributes to fluffy preparations with a delicate crumb.

Its origin dates back to the production of flour adapted for fine pastry, where the structure and texture of the final product are crucial. It is made from soft wheat with a lower gluten concentration compared to all-purpose or bread flour, which prevents doughs from becoming dense or gummy.

Among its properties, its low protein content (generally between 7-9%) stands out, which helps reduce gluten development, resulting in a more tender and soft texture. Furthermore, it facilitates the uniform absorption of liquid and fatty ingredients, allowing flavors to blend perfectly and for preparations to retain moisture and fluffiness.

In the realm of gastronomy and especially in home and professional recipes, cake flour is essential for achieving cakes and pastries with a delicate and pleasant mouthfeel.

Synonyms and related terms in Latin America:

• Harina para bizcochos (Caribbean countries and some regions of Mexico)
• Harina suave (in some areas of Mexico and Central America)
• Harina de repostería (common term in several Latin American countries)

It is important to use cake flour in recipes that require a light and fluffy texture, such as classic layer cakes, cupcakes, and other baked sweets, to achieve optimal results.