Thursday, August 25, 2011

Flour Comparison (Cake Flour vs. All-Purpose Flour)


Which flour is better?  Have you ever wondered?  I have.  Just because it says "Cake Flour" on the box, does that really make it better for cakes than all-purpose four?  Inquiring minds want to know.  I decided to run an experiment and find out.

 I made the same cupcake recipe, once with cake flour and once with all-purpose flour.  These are lemon cupcakes with raspberry frosting.  Mmmm!  Wanna guess which one is which?


The test was carried out very scientifically.  Each taste-tester was given one of each cupcake and asked which one they liked the best.  To make it even more scientific, most of the taste-testers were chemistry students.  You can't get more scientific than that!

So which flour won?.........(suspense building)..............It was an even tie!  I was hoping for a clear winner to settle this once and for all.

Since technology has yet to give us taste-o-vision, let me describe the differences as best as I can.

The all-purpose flour baked up slightly darker and rose slightly less.  The texture was light and fluffy, and was slightly more crumbly than the cake flour.


The cake flour baked up very light, almost white in color.  It had a melt-in-your-mouth texture and was lightly spongy to the tooth.


Since I made the recipe twice, I had quite a few cupcakes.  Consequently, there were still some to test two days after baking.  Two days later the all-purpose cupcakes were maintaining their freshness better than the cake flour cupcakes.  So there you have it.  I wish it was more clear.  What kind of flour do y'all use in your cakes?  I wonder if you are evenly split, just like my results?


Frostine