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Flour helps to aerate the cake mix the flour coats the fat which traps air. the gluten stretches and makes the cake more spongy. :)

Also (in more detail)

Flour is the primary structure builder in most cakes. The gluten formed during mixing coagulates during baking and assists in supporting the heavy weight of sugar and shortening. Cake flour used in cake baking is made from soft wheat. Flours milled for bread baking will be made from hard wheat. Cake flour should have a low protein content (7 to 9 percent). Cake flour should be properly bleached, because bleaching helps to carry more sugar and shortening as well as water during mixing. Cake flour should also have a PH. of around 5.2 which is slightly acid. This acidity helps to mellow or soften the gluten.

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15y ago

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