The type of flour you use determines several of the most critical qualities of a pound cake. Cake flour, all-purpose flour and self-rising flour are the most common choices for baking cakes, and the three products differ in three key ways: particle size, protein content and additional ingredients.
Cake flour is manufactured specifically for baking cakes. It is milled more than other flours to create extra-fine particles, which yield baked goods with a finer, smoother texture. Its protein content is comparatively low, creating a more tender, less chewy consistency. Cake flour is your best choice if you want a light pound cake that rises a lot.
All-Purpose and Self-Rising Flours
All-purpose flour is not milled as much as cake flour and contains an average amount of protein -- more protein than cake flour. It is a better choice if you prefer a denser pound cake. Self-rising flour is essentially the same as all-purpose flour in terms of texture and protein content. It may have been milled a little more for a slightly softer texture, but it is never milled as much as cake flour. Self-rising flour stands apart because it contains additional ingredients: salt and baking powder. If you choose this product, eliminate the salt and baking powder from your recipe.
- Joy of Cooking; Irma Rombauer, Marion Rombauer Becker and Ethan Becker
- Fine Cooking: Choosing Flour for Baking
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