THINGS YOU SHOULD KNOW - CAKE FLOUR, IS IT SELF RAISING FLOUR ?

This is interesting!!! when I wanted to do Yellow Cake/Vanilla cake I browsed I found the recipe from Rock Recipe. Com. The requirements of the cake was 1 /1/4 cake flour an 1 1/2 all purpose flour. As a novice in this baking things I though cake flour is Self Raising Flour and I believe many are in the same boat with having the same thought, but sorry to tell you if you think that cake flour is self raising flour then you are absolutely WRONG !!!! Just to rest a sure what cake flour is all about, I browse the net again and to my surprise it was not a self raising flour....lucky me I double checked my doubts. Here's what I learned about types of flour from....http://www.joyofbaking.com/flour.html

learn about all times of flour here.

Cake flour is a fine-textured, soft-wheat flour with a high starch content. It has the lowest protein content of any wheat flour. It is chlorinated (a bleaching process which leaves the flour slightly acidic, sets a cake faster and distributes fat more evenly through the batter to improve texture. When you're making baked goods with a high ratio of sugar to flour, this flour will be better able to hold its rise and will be less liable to collapse. This flour is excellent for baking fine-textured cakes with greater volume and is used in some quick breads, muffins and cookies. If you cannot find cake flour, substitute bleached all-purpose flour, but subtract 2 tablespoons of flour for each cup used in the recipe (if using volume measuring). 

The type of flour used will ultimately affect the finished product. Flour contains protein and when it comes in contact with water and heat it produces gluten, which gives elasticity and strength to baked goods. Different types of flour contain different amounts of protein. Therefore using a different type of flour than what is called for in a recipe (without compensating for this change) will alter the outcome of the baked good.  A cake flour is used to make a white cake where a delicate tender crumb is desired.  Bread flour is used to make a chewy bread and all-purpose flour makes a delicious batch of chocolate chip cookies.

  

Cake flour has a 6-8% protein content and is made from soft wheat flour. It is chlorinated to further break down the strength of the gluten and is smooth and velvety in texture. Good for making cakes (especially white cakes and biscuits) and cookies where a tender and delicate texture is desired.  

To substitute cake flour for all-purpose flour use 

1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour.  Make your own - one cup sifted cake flour can be substituted with 3/4 cup (84 grams) sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch.
All information here were excerpted from joyofbaking.com

Print

How To Make Cake Flour
Adapted from E-How

Instructions

Things You'll Need

Sifted all-purpose flour

• Measuring cups and spoons
• Bowl
• Corn starch

1. • 1
     Multiply the amount of cake flour called for in in your recipe by 0.75. For example; if the recipe calls for 3 cups of cake flour, multiply that by 0.75 for a total of 2.25 cups of flour.
   • 2
     Measure out the appropriate amount of sifted all-purpose flour and pour it into a bowl large enough to hold it easily. In our example; pour 2 1/4 cups all-purpose flour into the bowl.
   • 3
     Multiply the original number of cups of cake flour called for in the recipe by 2. For the example, multiply 3 cups by 2 for a total of 6. Add this number of tablespoons of corn starch to the bowl of all-purpose flour.
   • 4
     Mix the all-purpose flour and corn starch until completely blended. Use this mixture in your recipe in place of the cake flour.

Yang ini worth sharing...ini kisah benar...!!!s. Bermulanya kisah tika saya hendak membuat yellow cake untuk birthday Myraz..bahan yang diperlukan ialah tepung cake campur dengan tepung biasa. Saya sangkakan tepung kek ialah tepung naik sendiri..ialah selalu sebut tepung cake...tepung cake...rupanya salah tepung kek bukan tepung naik sendiri...nasib baiklah hati ini tergerak nak cek dulu, kalau main bantai aje..entah apalah akan jadi dengan blue ocean vanila kek si myraz tu.

Dalam baking project ini sebenarnya terdapat berbagai jenis tepung, ada tepung all purpose bleached, unbleached, pastry flour, self raising flour whole meal dan macam-macam lagi lah dan semua jenis tepung ini ada perananya masing-masing....dan ada kandungan bahan-bahanya yang membantu menjadikan kek itu lembut, lembap dan sebagai. Oleh itu adalah penting kita memahami jenis-jenis tepung ini agar menu yang kita berhajat hendak membuat menjadi seperti mana yang kita inginkan dan yang penting apa yang kita buat tidak dimasukkan ke dalam tong sampah. Untuk mengetahuo secara details tentang tepung dan perananya bolehlah klik di sini.http://www.joyofbaking.com/flour.html  banyak yang anda boleh pelajari di sini.  Dan bagi anda yang susah untuk mendapatkan tepung cake jangan khuatir masih ada jalan keluar untuk itu. Menurut joyofbaking.com 1 cawan tepung cake adalah bersama 3/4 cawan tepung biasa(85 g)  di tambahkan dengan 1 sdb tepung jagung (15g) atau boleh juga menggunakan method e-HOW seperti diatas dengan mendarab 0.75 dan tambah tepung jagung.

Harap ini membantu.

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