Cake flour is an ultra-fine flour that is lighter than the commonly used all-purpose flour. The flour is best used when making cakes and cupcakes because it produces a light, sponge-like texture. However, because of how light the flour is, it's only recommended that you use it with cakes. If you try using cake flour when baking other foods, such as bread, the flour is too finely milled and the dough will not rise.
If you find yourself in the middle of making a cake and lacking cake flour, but don't want to use dense all-purpose flour, try making your own cake flour with this recipe:
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You can't go wrong with a simple, fluffy vanilla cake. This recipe makes a delicate, buttery cake with a delicious sweet taste.
Baking angel food cake might be a lot of work, but the succulent sponge cake is well worth the effort. The cake flour is a key ingredient for the light and fluffy cake, especially after the batter is sifted five times. Serve with strawberries for the best taste.