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 ...

At first glance, cake flour and all-purpose flour appear almost identical, yet they behave very differently once baking begins. The difference shows up the moment liquid is added, and heat is applied.

Even the most fastidious pastry chef (I may or may not have two pairs of culinary tweezers, X-Acto knives, and a protractor in my kitchen drawer) can acknowledge the charm of an imperfect-looking ...