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www.cookinglight.com/.../all-purpose-flour-vs-cake-flour-whats-the-difference

All-purpose has protein content of 10-13% and it will perform very well, time after time. But if you want to make really soft cake layers, reach for cake flour. Cake flour has 8-9% protein, making it the weakest flour on the shelf, and it bakes up into meltingly tender cake layers.

bakingbites.com/2007/05/subbing-all-purpose-flour-for-cake-flour

Wondra flour is its very own entity. It is very low protein also called “instant flour” because it can be almost instantly incorporated into sauces, etc, without the clumping associated with regular flour. You can sub wondra flour with cake or all purpose in a gravy, but I wouldn’t substitute cake or all purpose with wondra in a baked recipe.

www.differencebetween.net/object/difference-between-all-purpose-flour-and-cake-flour

All Purpose Flour vs Cake Flour. If you are just a beginner in baking, you are bound to be muddled when you come across recipes that call specifically for cake flour for most of us generally believe that the all purpose flour can be used for most baking.

spoonuniversity.com/lifestyle/cake-vs-all-purpose-flour-when-to-use

You might think all flours are created equally, but you're wrong. Probably the most popular flours of the bunch are cake flour and all purpose. These flours may look the same because they're both made from wheat. But according to The Kitchn, the difference lies in how they are milled, what wheat ...

www.thekitchn.com/the-easy-way-to-make-cake-flour-substitute-baking-tips-from...

The primary difference between cake flour and all-purpose (AP) flour is the protein content (which becomes gluten). The protein content of cake flour is about 8%, while the protein content of AP flour is slightly higher.

bakingamoment.com/why-use-cake-flour

Cake flour is pretty easy to find here in the US. I’ve never been to a supermarket that doesn’t carry it. It’s always found in the baking aisle, right in the same general area as all-purpose flour. There are all sorts of flours: bleached all-purpose, unbleached all-purpose, bread flour, pastry flour, whole wheat flour… the list goes on ...

www.epicurious.com/ingredients/substitute-flour-all-purpose-cake-self-rising...

Cake flour is little more than all-purpose flour mixed with a bit of cornstarch to lighten it up. What makes it unique is its low protein content—roughly 8% compared to the 10% to 11% found in ...

www.bonappetit.com/story/difference-bread-all-purpose-cake-pastry-flour

On the other end of the spectrum from bread flour, cake flour has a lower protein content than all-purpose. Whereas bread is supposed to be chewy, and therefore chock-full-of gluten, cake is ...

www.thekitchn.com/whats-the-difference-between-ap-flour-and-bread-flour...

Q: I’ve come across numerous recipes over the years for different types of bread. Some have asked for bread flour and I’ve always substituted all-purpose. What’s the difference between the two? Is using AP flour in place of bread flour causing my bread to be heavy and dense?Sent by AnneEditor: Bread flour has more protein content than all-purpose, which helps with gluten development.

www.momontimeout.com/substitute-purpose-flour-cake-flour

I keep cake flour on hand for these types of cakes but if you don’t have it on hand or don’t want to run to the store, there’s an easy way to convert all purpose flour to cake flour. Converting from all purpose flour to cake flour: Take one cup of all purpose flour, spooned and leveled.