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| Also, in the US I would buy cake flour, which is regular flour with cornstarch in it, I believe. What do some of you use for cake flour? I'm really wanting to make an angel food cake which involves a boatload of eggwhites, sugar and cake flour. Thanks... | |
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What I learned while on KP in the Navy: cake flour is a lower protein flour (about half the protein) of bread flour. When bread dough is kneaded, the protein or gluten is worked and gets stretchy and rubbery - thus the reason a good baguette is crusty and is chewy. Obvioulsly, you don't want chewy cakes - so cake flour is lower in protein, and you mix it less. It has something to do with the type of wheat, but I'm not sure exactly what. All purpose flour is a mix of bread and cake flour.