What can I do with cake flour.

metabrown

After experimenting with cake flour in cake, I've learned that I prefer cakes made with all-purpose flour.

Now I have a couple of pounds of cake flour to spare, and I'm wondering what I could do with it. Is it suitable for biscuits, pancakes, waffles...?

badge posted by: metabrown on January 13, 2012 at 9:43 pm in Q & A
tags: cake flour
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reply by: hickeyja on January 13, 2012 at 11:04 pm
hickeyja

If you click on 'recipes' at the top of the screen, then scroll down until you will find a picture of a stove at the bottom of the left-hand column. That is a KAF feature to let you find recipes for "what's in your pantry". Click on the icon, then enter "cake flour" WITH the quotes. You will find some recipes for Twinkie and TastyKake copy cat recipes. Also Boston Cream Pie amd Walnut & Golden Raisin Scones. Have fun. Jan

reply by: KitchenBarbarian aka Zen on January 13, 2012 at 11:06 pm
KitchenBarbarian aka Zen

0o

Send it to me!

I'm wondering why you're turned off of the cake flour? Was it a taste issue?

Cakes made with cake flour have much higher loft than those made with AP - this usually requires some modification in technique so that you don't have cake batter mushrooming out of the pan. Was this a problem for you?

reply by: metabrown on January 18, 2012 at 11:32 am
metabrown

The cake's volume was the same as usual, but the texture was much more delicate - surprising combination. I would have thought the cake would need to expand more to make such a big difference in texture. It was a pound cake, made of just flour, sugar, butter, eggs, sour cream and a little baking soda, without any flavorings.

It also tasted sweeter, and the egg flavor was more pronounced as well, with absolutely no changes except the type of flour. My theory is that the delicate crumb is exposing more surface area to the tastebuds.

No doubt many people would prefer the cake flour version! It just wasn't for me.

reply by: metabrown on January 18, 2012 at 11:39 am
metabrown

Thanks! Scones sound like a good choice for me, I vaguely recall making some in the past and thinking they were mighty heavy. Also, that recipe uses a mix of cake and white whole wheat flour, and I just happen to have some of each.

reply by: KitchenBarbarian aka Zen on January 18, 2012 at 11:46 am
KitchenBarbarian aka Zen

Actually I'm not as surprised now. A pound cake is SUPPOSED to be denser. A light fluffy pound cake would be a bit ... disconcerting.

You might like the effects of the cake flour better in something like a Red Velvet cake or a Persian Love Cake

BTW for anyone tempted to make the Persian Love cake - I would STRONGLY recommend using ground cardamom instead of the whole seeds. I love the flavor of cardamom, but the whole seeds taste just exactly like soap.

reply by: kidpizza on January 18, 2012 at 11:57 am
kidpizza

METABROWN:
Good morning. If you are not going to employ these couple of pounds of cake flour you should consider freezing same. This way it will last as long as you consume it slowly. HOW!!! Well there are times when using AP flour or even say bread flour is slightly to strong for you. You can dilute same with the addition of the cake flour. Like 75% to 25% & consider sifting twice. This is just another of fine tuning your desires in a baked product. Before you know it it will all be gone.

I hope I was able to provide some food for thought for you this morning.
Good luck to you & enjoy the rest of the day as well.

~KIDPIZZA.

reply by: metabrown on January 20, 2012 at 3:59 pm
metabrown

Yes, that was good food for thought. I hope to use it to produce some good food for eating.