cake flour
低筋面粉· di jin mian fen
pantry
Taste & Role
Its low protein content develops minimal gluten, producing tender, delicate crumbs in cakes, sponge cakes, and pastries. In Chinese baking it is essential for fluffy steamed cakes like ma lai go, light sponge layers, and soft mooncake pastry. It is the go-to flour whenever a fine, melt-in-the-mouth texture is desired.
What it is
Cake flour is a finely milled wheat flour made from soft wheat, with a low protein content of roughly 7-9%. The Chinese name literally translates to 'low-gluten flour,' reflecting its weak gluten formation. The fine, silky texture sets it apart from all-purpose flour.
Nutrition
per 100 g- Calories
- 362 kcal
- Protein
- 8.2 g
- Total fat
- 0.86 g
- Carbs
- 78 g
- Fiber
- 1.7 g
- Sodium
- 2 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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