Flour: The Key to a Cakewalk
All flour is not created equal. There are dozens of types of flours made for various baking needs, and each one makes all the difference.
Compared to all-purpose flour, cake flour is ground finely which results in a lighter, loosely-structured crumb and fluffy texture. While it may sound esoteric and hard to find, cake flour can be found in the baking aisle at most grocery stores. Its primary purpose is to create structure during a bake and retain an indulgent consistency.
This month’s CrateChef box comes with Swan’s Down Cake Flour which has been beloved by bakers for over 100 years. Made from the finest American soft winter wheat and repeatedly sifted, this cake flour is 27 times finer than all-purpose flour and does not contain a leavening agent or salt. Simple and straightforward.
Our featured chef Jenn Davis uses cake flour throughout her darling cookbook The Southern Baking Cookbook. Try it in Rosemary-Cornmeal Pound Cake (pg. 51), Double Coconut Cupcakes (pg. 65), or Caramel Sheet Cake (pg. 73).
We love helping our subscribers expand their pantry and we know this cake flour is no exception. Happy cooking.
