The protein content difference between these flours is significant – cake flour contains around 6-8% protein while all-purpose flour has 10-12% protein. The lower protein content in cake flour means ...

Controlled heat treatment can provide a powerful and flexible tool to enhance wheat flour for cake production.

A key to keeping the texture super light and fluffy is mixing it just until it comes together. Any extra stirring could make it tough or gummy, while overmixing makes for a more rubbery texture. This ...

Have you ever fallen victim to a cake with a sunken center? You spend hours laboring over your batter, tirelessly whisking together your wet and dry ingredients before painstakingly pouring every last ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." When it comes to making a successful cake recipe, Ree has a few baking tricks up her sleeve. One of the ...