cake flour

Cake Flour Vs. Pastry Flour

flour is the most important element to prepare most recipes, so a woman is always confused about choosing the right wheat to prepare a cake recipe. Does she use cake flour, bread, or all-purpose flour? Today we will understand the difference between these types of flour and which one is suitable for cake.

Is pastry flour the same as cake flour?

First of all, we must know that cake flour is a low protein and of high quality, which is the focus of this article, and we will mention other types of varying proportions in protein, including:

Cake flour

 This type of flour has a lower protein content, is only for making cake shapes, is fine textured flour produces delicate cakes because it is made from soft wheat flour, its color is bright white, the amount of starch in it is high, Is a pure soft flour that does not contain a high percentage of protein, which gives the cake the desired softness and crispness, and the protein content in it ranges from 7% to 9%.

Pastry flour

pastry flour is made from soft wheat, It is used to make the most delicious pies, pastries, and even desserts such as cookies, biscuits, muffins, or any thin baked goods, and it is not used with pastry that needs chemical yeast; Because the level of protein in it is moderate and ranges between 9% to 11%, It is located between bread and cake flour in terms of protein content, its texture is smoother than all-purpose flour, as it is made of soft wheat.

Bread flour

This is mainly used in preparing bread and crusts as the percentage of gluten is high. It is one of the richest types of flour that contains good proteins compared to cake flour, as it contains a protein ratio between 12% to 14%, which is the highest rate. This flour is suitable for baking and making Pasta doughs of all kinds, but it is not suitable for making cakes and crisp pastries.

What is the difference between pastry flour and cake flour?

The difference is clear in protein levels somewhere between a cake and pastry flour; the former contains an average of 8% protein. It is always the best flour for cake making, and the second contains an average of 10% protein and is used in pastry.

What flour is closest to cake flour? 

It is advisable to stay away from bread flour and all-purpose flour; the result will be satisfactory if you used pastry flour because the protein content in them is low and close, and as we mentioned earlier, whenever the rate of protein in all types of flours is low, the result of the cakes recipe will be impressive, meaning the perfect is to use pastry flour substitute cake flour.

What is a good substitute for pastry flour?

If you want to enjoy good results for your recipes for desserts, you can use multi-purpose flour, but you must read the product description. It should contain a low protein content of not more than 10 percent, and stay away from bread flour because it is only used for baked goods.

How do I convert all-purpose flour to cake flour?

Cake flour recipe

How to make cake flour?


  • One cup ( 5oz/142g) all-purpose flour
  • Two tablespoons cornflour (cornstarch)


Because cake flour is finely and milled from soft wheat, it must be all-purpose flour like it too, so you must make homemade cake flour as follows: if we want to use a cup of all purpose flour, we must remove 2 tablespoons of flour from it and replace it with two tablespoons of corn starch.

Easy cakes recipe

The cake is one of the distinct sweets with a delicious taste, and it is used on all occasions such as birthdays and weddings. See now how I use it in the pastry shop and read about the appropriate flour for each recipe.


  • 300 g cake flour
  • 250 grams of sugar
  • Five eggs
  • 100 cl of milk
  • 50 cl of melted oil or butter
  • Vanilla flavor
  • Thin orange peels
  • A spoon of yeast powder


1- Put the eggs and sugar in the mixer bowl, beat them well for 15 minutes, until they become creamy.

2- Put vanilla, milk, oil, and orange peels in another bowl and mix them for a short time only.

3- Add the yeast and flour.

4- After a quarter of an hour, reduce the speed of the mixer to slow.

5- Add the milk mixture little by little to the egg and flour mixture

6- Turn off the mixer.

7- Add the flour to the mixture and a wooden spoon and stir gently until combined.

8- Put the mixture in a mold after brushing it with butter.

9- Put it in the oven on medium heat 180° for half an hour to forty minutes.

10- Do not open the oven for the first 20 minutes.

  • This recipe is also used for cupcakes and is decorated with chocolate or according to the occasion.


  • Cake flour is used for cakes only.
  • The protein content of all purpose flour varies by manufacturer.
  • Cake flour is the lowest protein of all flours (volume of less than 8%.)
  • Softasilk Cake flour is specially formulated for cakes baking.
  • You can order now and shop for swans down cake flour online.

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