Cake Flour

Baking IngredientGrainAllergen: WheatAllergen: GlutenNeutralMildWheatyDelicateSoft

Nutrition (per 100 g)

Calories: 364
Protein (g): 8
Fat (g): 1
Carbs (g): 76
Fiber (g): 2.4
Sodium (mg): 2

Low-protein refined wheat flour milled very fine; chlorination reduces gluten strength and increases batter absorption for delicate crumbs.

Storage

Room temp: up to 365 days
Refrigerated: up to 0 days
Frozen: up to 730 days

Cake flour is a finely milled, low-protein wheat flour. Its silky texture and weak gluten formation yield a tender, fine crumb; it excels in angel food, chiffon, sponge, and other high-ratio cakes. Typically sold bleached (often chlorinated) and sometimes pre-sifted, it comes in small paper bags or boxes.

Industrial roller milling and chlorine treatment in the early 20th century standardized cake flour for bakeries in the United States and Europe. It underpins Western pastry traditions and American home baking, derived from common wheat milled to low ash and low protein.