Baking is a scientific formula. If flour is not there, the cake will not have the colour and flavour that it has. I will not rise either.
Flour is the basic substance of the cake; the other ingredients are added to create the chemical reactions that occur in baking, to adhere the ingredients into a mass, and to add flavor, or both.
It gives the cake 'bulk' and volume which produces a structure. If it is self raising it provides a raising agent. Plain flour will need to have bc soda added to it . Source: food tech student :)
I am not much of a baker, but I do now that the flour gives the cake body and helps it rise. If we didn't have flour in the cake then it would be flat and soupy! It also gives it its texture and taste. We need it to make the cake fluffy and so it will not taste like just sugar, eggs and vanilla.
The flour contains proteins.
When working with a dough, beating it thoroughly, the protein bonds become stronger.
This mean that it traps air better and when it is baked, the trapped air expands due to the rise in temperature. Then the protein "stiffens" and keep the cake/dough at its risen state, a spongy consistency that most people find very tasty and Delicious, not to mention easy to chew..
We add egg and sugar to enhance the taste, but also to enhance the ability of the dough to trap air.
If whipping eggs and sugar together until allmost stiff, then this mixture contains a lot of trapped air. Carefully sifting in flour afterwards, and you can actually make a spongy cake without any raising agents in it.
If you forget to mix in the flour you end up with a very hard sugary mixture which is a nightmare to clean. It seems to be the main part of a cake as you know if you've forgotten the flour. If your unsure try forgetting the flour!
The main function of flour in a cake is to provide structure.
It is a bulking ingredient
Characteristic of cake flour
cake flour is another flour greatly sifted
what is cake flour because i havent heard of it or seen it
yes enriched flour can be substituted for all purpose flour in a cake
yes without flour the cake wont rise.
of course no its ice cream not flour cake
Yes, all cake flour is the same. They are just different brands.
the best substitute for cake flour is 2 cups minus 2tablespoons flour plus 2 tbs cornstarch.
Generally, all-purpose flour is good. You can also use whole wheat -or multigrain flour if you wish.
For 2 cups of cake flour:1 3/4 all-purpose flour1/4 cornstarch
With most flours if it doesn't specifically say "cake flour" on the package, then it is not the same as cake flour. But you can substitute plain (not self rising) flour for cake flour. For each cup of cake flour called for in the recipe, use one cup minus two tablespoons plain flour, and sift it at least twice (after measuring). White Lily says you can substitute their flour for "cake flour" without making any changes, and it does not need to be sifted. For more information on White Lily Flour see the related link below.
Cake Flour, it can be purchased at your local store