Cake flour

Cake flour is a type of refined flour characterized by having a lower protein content than regular or all-purpose wheat flour, generally between 7% and 9%. This particularity makes it ideal for preparing soft and spongy doughs, such as cakes, sponges, muffins, and other pastry products, as it allows for a light and delicate texture.

This ingredient originates from wheat milling, where parts of the grain with less gluten are selected to achieve the right consistency for sweet products. Cake flour has been traditionally used in various cultures to obtain desserts and baked goods that require a fine and tender crumb.

Properties:

• Low gluten content: helps avoid a hard or chewy texture in baked goods.
• Fine texture: milled more smoothly to facilitate mixing with other ingredients and achieving a homogeneous batter.
• Versatility: perfect for sweet recipes, although it can be used in savory preparations that require a delicate texture.

In various Spanish-speaking countries in Latin America, this ingredient may be found under different names, such as harina fina, harina para pasteles, or simply harina suave. Although the most universal and understandable term for recipes is "cake flour," recognizing these synonyms can facilitate the search and purchase of the right product.