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Flour
Appears in
By Flo Braker
Published 1984
Flour’s protein content is not the most important factor in cakemaking, as it is in pastrymaking. All that is required is enough structure to help keep the batter intact because the egg protein in butter cakes contributes to both the form and the shape of the cake.
I prefer making my butter cakes with cake flour. It is high in starch and low in protein. It therefore blends easily into the batter and absorbs and retains moisture from it while baking. Butter cakes made with cake flour are also tender and have a fine grain and texture.
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