Cake Flour Glossary |Health Benefits, Nutritional Information + Recipes With Cake Flour

As cake flour is milled, it is heavily bleached, not only to make it white but to break down the protein in the flour. The fine grain absorbs fat readily, ensuring that butter and other fats in cakes are well distributed throughout the batter. Cake flour can also carry a high volume of sugar when compared to higher protein flours. Since cake flour is a high-starch flour, it is extremely well suited for certain baking tasks. Cake flour has a 6-8% protein content and is made from soft wheat flour. It is chlorinated to further break down the strength of the gluten and is smooth and velvety in texture. · Cookie and cake recipes which call for cake flour should be made using cake flour, if possible. · Cake flour should not be used to make breads and other leavened products, as it is not strong enough. · Cake Flour is sometimes labeled pre-sifted. This means that the flour was sifted before packaging but it compacts during shipping and handling and therefore is no longer sifted by the time you get it home. Unopened packet of cake flour can be stored for upto 6 months. Keep cake flour after opening the pack in an airtight container and use within 1-2 months. To prevent insects you can store flour in the refrigerator or freezer making sure the flour is defrosted before using. Flour, when packaged, has about a 14% moisture content. When stored, however, its moisture content will vary. In general, the longer flour is stored the more moisture it loses.

7. Bake in 350 degrees F heated-oven for 1 hour (until a tooth pick inserted in middle of the cake comes out clean). Let cool completely. Sprinkle powdered sugar, if desired. Cut into 9 or 12 square pieces. Freezing instructions If you want to make this for a smaller crowd or as breakfast for yourself, you can easily freeze this cake. Once cooled completely, slice the cake into the number of pieces you need; cover and freeze in its baking tray (if it’s freezer save) or transfer to a freezer safe tray. Let it freeze until solid (about 4 hours). Then remove, take out the pieces and wrap individually securely in plastic wrap and a final layer of aluminum foil. Thaw the pieces you need in the fridge overnight. Featured in this recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed koroneiki olives). Try our Greek olive oil bundle. And From Our All-Natural Spice Collection: Ground Green Cardamom. When you are a mom of 3 I say a lot of things qualify for EE. Making this recipe is easy. This is one of those cakes you don’t even know it’s grain free. Ok, it’s not as sweet as the “boxed kind” but I stopped buying those a long time ago. I will admit, that what I really wanted was Gerry’s Chocolate Guinness Magic Cake but this will do -for now. So, if you want something awesome that isn’t grain free… check out Foodness Gracious. After I made the cake, I asked my husband what he thought of it. He said it was really good and my daughter had a big piece topped with ice-cream (they both have no dietary restrictions). My son Alex is the one who has really benefitted from this recipe. He’s taken small pieces of cake to school twice (or more) per week for over a month.

And a nice choice to include with all the decadent foods floating around this time of year! I haven’t met a carrot cake that I haven’t loved and I’m sure this Mediterranean version will be no exception. I am definitely making this for my little boy who is crazy about carrot cake. Love your version, I have a feeling that I will be making it frequently. I hope you all enjoy it! Omgosh, I cannot wait to try this recipe! It looks sooooo good and I love baking with whole wheat flour. Thanks for sharing this! This is right up my alley! Sounds delicious…I love carrot cake! I love that you can have something as delicious as carrot cake and low-calorie! Great job in improving the nutrition of an old favorite. It’s nice to have a low-calorie option. I love carrot cake so much. I don’t care if it has frosting or not. But I do like healthy and this certainly fits the healthy bill! Your recipe looks so delicious and easy! I can’t wait to try it. This is on the healthy side for sure! I love carrot cake and I love it even more when it’s healthier! Your photos are beautiful, it looks so good! Hope you’ll give it a try! Carrot cake is probably my ALL-TIME FAVORITE — making it healthier means I can have more, right, Perfect timing for this recipe, first of all because there is a butter shortage in France, second I always use less sugar in dessert as I do like them not too sweet. I will try this and freeze it.

Try our Ultimate Mediterranean Spice Bundle or our Mediterranean Essentials Bundle! Create your own 6-pack from our all-natural or organic spice collections. Did you make this recipe, I so love having you here! Please join me and our growing community! Your email address will not be published. When it comes to desserts I like it when they are very sweet.. I usually eat them it’s good to have these “less sweet” kind of cakes once in a while. I’ve had carrot cakes before and I really like them! I would like to try this mediterranean version. Thanks for stopping in. Any tips for helping those dates not be so sticky in the food processor, Hi Christina, it’s okay if the chopped dates are sticky, mine were as well. I just broke them up a bit with my fork, added them to the batter, and mixed. It turned out fine! This looks so good! Cake flour is a highly specialized type of wheat flour, intended for use in making cakes, cookies, and other delicate baked goods. Several characteristics differentiate cake flour from other wheat flours, making it unsuitable for certain tasks like baking bread. When baking a cake, most cooks aim to create a light, fluffy cake with a tender crumb. This requires a flour with a low protein content, as protein promotes the production of gluten, which can make baked goods more tough. It also means that the flour must be very finely milled, to keep baked goods from getting heavy. Finally, a flour which is starchy and able to hold large amounts of fat and sugar without collapsing is required.All of these needs are addressed with cake flour, which is made from the endosperm of soft wheat. The endosperm is the softest part of the wheat kernel, making cake flour the finest flour available.

Share this post