So the cakes rise. If you used plain flour, the cakes wouldn't rise and they would be flat!
The flour ingredient would be altered, wholemeal flour contains bran and wheatgerm while white flour has these ingredients removed.
Flour, like yeast or starch, is used for thickening as well as rising in breads, cakes, etc.
No you use self rasing flour in cakes
yes
Butter, flour, sugar, and eggs are all ingredients in cakes and funnel cakes
It's called Cake Flour, it is a very fine sifted cake flour that makes cakes very light.
The best flour for sponge cakes is cake flour, which has a lower protein content compared to all-purpose flour. This results in a lighter, more delicate texture that is ideal for achieving the airy structure characteristic of sponge cakes. If cake flour is unavailable, you can substitute with a mixture of all-purpose flour and cornstarch to mimic the lower protein content.
Hot cakes will typically have milk in them. Hot cakes will also have flour and salt as ingredients for example.
High grade flour or strong flour has a higher content of gluten (a protein formed when flour is moistened) so is mor4e suitable for baking items that require this "strength" such as bread and dense cakes such as dried fruit cakes. A lower gluten content is desirable for more delicate textured items such as soft cakes and pastries.
The flour has a reaction to the other ingreedients and causes the cake to rise.
Yes, there are recipes for flour-less cakes.
That is approximately 3.2 cups of flour.