Cake flour is a finely milled white flour made from soft wheat. It has very low gluten content, between 8% and 10%, making it suitable for soft-textured cakes and cookies. The higher gluten content of other flours would make the cakes tough. Highly sifted cake flours may require different volume amounts in recipes than all-purpose flour. Related to cake flour are masa harina (from maize), maida flour (from wheat or tapioca), and pure starches.
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| - Cake flour is a finely milled white flour made from soft wheat. It has very low gluten content, between 8% and 10%, making it suitable for soft-textured cakes and cookies. The higher gluten content of other flours would make the cakes tough. Highly sifted cake flours may require different volume amounts in recipes than all-purpose flour. Related to cake flour are masa harina (from maize), maida flour (from wheat or tapioca), and pure starches.
- Quality Base Value File:GoldIcon.png Trait Effects Enchantments Type Set Cake Flour is an item found in The Elder Scrolls Online.
- Wikipedia Article About Cake flour on Wikipedia Cake flour, also known as soft-wheat flour, is a very fine-textured bleached flour used for making cakes and other baked goods. It is lower in protein than all-purpose flour, which is not an acceptable substitute.
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| - Cake flour is a finely milled white flour made from soft wheat. It has very low gluten content, between 8% and 10%, making it suitable for soft-textured cakes and cookies. The higher gluten content of other flours would make the cakes tough. Highly sifted cake flours may require different volume amounts in recipes than all-purpose flour. Related to cake flour are masa harina (from maize), maida flour (from wheat or tapioca), and pure starches.
- Quality Base Value File:GoldIcon.png Trait Effects Enchantments Type Set Cake Flour is an item found in The Elder Scrolls Online.
- Wikipedia Article About Cake flour on Wikipedia Cake flour, also known as soft-wheat flour, is a very fine-textured bleached flour used for making cakes and other baked goods. It is lower in protein than all-purpose flour, which is not an acceptable substitute. Usually, the word "flour" used alone refers to wheat flour, which is one of the most important foods in European and American culture. Wheat flour is the main ingredient in most types of breads and pastries. Wheat is so widely used because of an important property: when wheat flour is mixed with water, a complex protein called gluten develops. The gluten development is what gives wheat dough an elastic structure that allows it to be worked in a variety of ways, and which allows the retention of gas bubbles in an intact structure, resulting in a sponge-like texture to the final product. This is highly desired for breads, cakes and other baked
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