Cake Flour

1. 🔍 Key Information
Main Compound: Made from soft wheat with the lowest protein (gluten) content, typically ranging from 7% to 9%.
Processing: Often treated with chlorine (bleaching), which alters the starch and protein to help the flour absorb more moisture and fat, and allows the cake to rise higher without collapsing.
Key Characteristics: Very fine, silky texture and a bright white color. It feels like talcum powder when rubbed between fingers.

2. 🛒 Tips for Selection
Packaging Label: Look for "Cake Flour" clearly stated on the bag. The package should be intact, and the flour inside should be free of clumps or pests.
Texture Check: High-quality cake flour is exceptionally fine and should not feel gritty.
Brands: Popular Thai brands include "Fan Bok" (The Fan) or any flour marked specifically for sponges and chiffon cakes.

3. 🔪 How to Use
Culinary Functions:
Tenderness: Low protein means less gluten development, resulting in a fine, tender crumb that melts in your mouth.
Structural Support: The bleached nature of the flour allows it to hold high amounts of sugar and liquid without the cake falling apart.
Examples: Chiffon cakes, Sponge cakes, Butter cakes, and delicate steamed buns (Pui Fai).
Pro Tip: Always sift cake flour before mixing. Its fine particles tend to clump; sifting aerates the flour and ensures a smooth, lump-free batter.

4.

💡 Additional Information
Storage: Store in a cool, dry place in an airtight container. Keep away from strong odors and moisture to prevent spoilage and pests (weevils).
DIY Substitution: If you run out of cake flour, measure 1 cup of All-Purpose Flour, remove 2 tablespoons, and replace them with 2 tablespoons of Cornstarch. Sift together several times to combine.
Caution: Do not use cake flour for bread making, as it lacks the protein strength required to create the chewy, elastic structure needed for bread.