Actually, unbleached flour is what you buy.
Unsifted means that you don't need to sift the flour. Some recipes call for sifted flour, some don't say to do anything - that would be unsifted.
Sifted cake flour is Cake flour that is put through a sifter. A sifter is a utensil that looks like a strainer usually with a crank on the side to assist in pushing the flour through the grate. The idea behind it is to remove clumps from the flour and other unwanted items. When used for flour it also aerates the flour.
Sifted flour is flour that its shook in a mesh corriander
all purpose flour
cake flour is another flour greatly sifted
Yes, but the regular flour should be sifted and reduced by one tablespoon per cup.
It's called Cake Flour, it is a very fine sifted cake flour that makes cakes very light.
Replacements or substitutes for all purpose flour are: 1 cup + 2 tbsp sifted cake flour = 1 cup sifted all-purpose flour; 1 cup minus 2 tbsp unsifted flour = 1 cup sifted all-purpose flour; 1 1/2 cups breadcrumbs = 1 cup sifted all-purpose flour; 3/4 cup whole wheat flour or bran flour + 1/2 cup all purpose flour; 1 cup rye or rice flour; 1/4 cup soybean flour + 3/4 cup all-purpose flour
You cannot put back what has been fluffed so sifted flour and unsifted are unequal in quantity of flour. You can sift the unsifted to make an equal measure like the sifted flour. MamaPat
After.
sifted flour
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 has less gluten in it. Gluten is in wheat flour. It is what gives bread it's texture and structure. cake flour is a soft summer wheat as is pastry flour regular flour and bread flours are a winter wheat a lot more gluten Cake flour is softer and more refined than all purpose flour, if the recipe calls for cake flour then do not substitute for if you do the results will not be the same.
Sugar is my favorite food pyramid. On that pyramid, brown sugar is my fave food group! Powdered sugar is uber fine!
Depending on what type of flour an if is sifted...here are the conversionsAll-Purpose Flour:1 cup = 140 grams1 cup sifted = 115 gramsCake Flour:1 cup = 130 grams1 cup sifted = 100 gramsWhole Wheat Flour:1 cup = 150 grams1 cup sifted = 130 gramsBread Flour:1 cup = 160 grams1 cup sifted = 130 grams
Home cooks in the U.S. rarely sift flour any more, because the commercial flours are pre-sifted.