What's the difference? Can I use the bread machine flour in my cake recipe to achieve a better cake than with plain flour? Thanks!
I wouldn't recommend bread flour in your cake recipe. Bread flour contains more protein and so produces more gluten (good in bread, bad in cakes.) To quote "The Cake Bible,": "Cake flour is made from finely milled soft winter wheat which is high in starch and low in gluten-forming proteins. Because of its finer granulation, it absorbs fat and moisture more quickly than hard spring wheat which contains more protein." Bottom line is you get a finer crumb and more tender cake with cake flour.
Thanks! I have been getting very dense, moist scratch cakes and would like to lighten them up, I am using regular flour, if I use cake flour, this will help?
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