Cake Flour Vs Cornstarch: The Pros And Cons Of Each

In the realm of baking, the choice between cake flour and cornstarch can make a world of difference in the texture and flavor of your creations. While both ingredients are used to thicken and bind, their unique properties result in distinct outcomes. This blog post will delve into the nuances of cake flour vs. cornstarch, empowering you to make informed decisions in your culinary endeavors.

What is Cake Flour?

Cake flour is a finely milled wheat flour with a low protein content (around 8-10%). This low protein content gives cake flour its delicate, soft texture and makes it ideal for light and airy cakes, pastries, and cookies.

What is Cornstarch?

Cornstarch is a starch derived from corn kernels. It is a white, powdery substance with no flavor or aroma. Cornstarch has a high starch content (around 85-90%) and is commonly used as a thickener in sauces, gravies, and soups.

Key Differences

Protein Content

The primary difference between cake flour and cornstarch lies in their protein content. Cake flour has a low protein content (8-10%), while cornstarch has a high starch content (85-90%).

Texture

The low protein content of cake flour results in a soft and delicate texture, making it suitable for light and airy baked goods. Cornstarch, on the other hand, has a high starch content, which can lead to a denser, more gummy texture.

Flavor

Cake flour has a slightly sweet flavor, while cornstarch is tasteless. This makes cake flour a better choice for baked goods where the flavor of the flour is desired.

Uses

Cake flour is primarily used in light and airy baked goods such as cakes, pastries, and cookies. Cornstarch, on the other hand, is commonly used as a thickener in sauces, gravies, and soups.

When to Use Cake Flour

Use cake flour when you want to create light and airy baked goods with a delicate texture. It is ideal for:

• Cakes
• Pastries
• Cookies
• Muffins
• Angel food cake

When to Use Cornstarch

Use cornstarch when you want to thicken sauces, gravies, and soups. It is also a good choice for:

• Pie fillings
• Custards
• Puddings
• Glazes

Substitutions

In a pinch, you can substitute cake flour with all-purpose flour or cornstarch. However, keep in mind that the results may not be identical.

Substituting Cake Flour with All-Purpose Flour

To substitute cake flour with all-purpose flour, use 1 cup of all-purpose flour minus 2 tablespoons.

Substituting Cornstarch with Cake Flour

To substitute cornstarch with cake flour, use 1 tablespoon of cornstarch for every 2 tablespoons of cake flour.

Tips for Using Cake Flour

• Use cake flour only when the recipe specifically calls for it.
• Do not overmix cake batter made with cake flour, as this can develop the gluten and result in a tough texture.
• For the best results, sift cake flour before using it.
• Store cake flour in an airtight container in a cool, dry place.

Tips for Using Cornstarch

• Use cornstarch sparingly, as too much can result in a gummy texture.
• To prevent lumps, whisk cornstarch with a small amount of cold water before adding it to hot liquids.
• Bring sauces and gravies to a boil before adding cornstarch, as this will help prevent clumping.
• Store cornstarch in an airtight container in a cool, dry place.

Final Note: Embracing the Versatility of Flour

Whether you’re baking a delicate cake or thickening a savory sauce, understanding the differences between cake flour and cornstarch is crucial for achieving the desired texture and flavor. By embracing the versatility of these two ingredients, you can elevate your culinary creations to new heights.

Frequently Discussed Topics

Q: Can I use cake flour instead of cornstarch in all recipes?
A: No, cake flour is not a suitable substitute for cornstarch in all recipes. Cornstarch has a much higher starch content and is primarily used as a thickener, while cake flour is used to create light and airy baked goods.

Q: Can I use cornstarch instead of cake flour in all recipes?
A: While cornstarch can be used as a thickener in sauces and gravies, it is not a suitable substitute for cake flour in baking. Cornstarch has a high starch content and will result in a denser, more gummy texture in baked goods.

Q: How do I store cake flour and cornstarch properly?
A: Store cake flour and cornstarch in airtight containers in a cool, dry place. This will help prevent them from absorbing moisture and becoming lumpy.