Cake Flour Vs Biscuit Flour: Deciding Between Two Great Options

In the realm of baking, choosing the right flour can make or break your culinary creations. When it comes to cakes and biscuits, two distinct types of flour reign supreme: cake flour and biscuit flour. Understanding the differences between these two flours is crucial for achieving the perfect texture and flavor in your baked goods.

What is Cake Flour?

Cake flour is a finely milled, low-protein flour that typically contains about 8-10% protein. The low protein content results in a soft, tender crumb in cakes, cupcakes, and other delicate pastries. Cake flour also has a higher starch content than all-purpose flour, which contributes to its characteristic light and airy texture.

What is Biscuit Flour?

Biscuit flour, on the other hand, is a medium-protein flour with a protein content of around 11-12%. The higher protein content gives biscuits their signature flaky, layered texture. Biscuit flour is also made from soft wheat, which further enhances its tenderness and crumbliness.

Cake Flour vs Biscuit Flour: Key Differences

Which Flour to Use When?

Choosing the right flour for your baking project depends on the desired texture and flavor.

Use cake flour for:

• Cakes: Cake flour’s low protein content results in a tender, moist crumb that is perfect for delicate cakes and cupcakes.
• Cupcakes: Cake flour gives cupcakes their signature light and airy texture.
• Pastries: Cake flour is ideal for pastries that require a soft, flaky crust.

Use biscuit flour for:

• Biscuits: Biscuit flour’s higher protein content creates the flaky, layered texture that is characteristic of biscuits.
• Scones: Biscuit flour gives scones a crumbly, yet tender interior.
• Muffins: Biscuit flour adds a slightly crumbly texture to muffins, balancing the moistness of the batter.

Substituting Cake Flour for Biscuit Flour

In a pinch, you can substitute cake flour for biscuit flour in most recipes. However, it is important to note that the texture of your baked goods may be slightly different.

To substitute cake flour for biscuit flour:

• Use 1 cup of cake flour plus 1 tablespoon of cornstarch for every 1 cup of biscuit flour called for in the recipe.
• The cornstarch will help increase the protein content and create a more flaky texture.

Substituting Biscuit Flour for Cake Flour

Substituting biscuit flour for cake flour is not recommended as it will result in a dense, chewy texture.

Information You Need to Know

Q: Can I use all-purpose flour instead of cake flour or biscuit flour?
A: All-purpose flour can be used as a substitute for both cake flour and biscuit flour, but it will not produce the same results. All-purpose flour has a protein content of around 10-11%, which is in between cake flour and biscuit flour. As a result, baked goods made with all-purpose flour will have a texture that is neither as tender as cake flour nor as flaky as biscuit flour.

Q: How do I store cake flour and biscuit flour?
A: Cake flour and biscuit flour should be stored in an airtight container in a cool, dry place. They can be stored for up to 6 months.

Q: Can I make my own cake flour or biscuit flour?
A: Yes, you can make your own cake flour by removing 2 tablespoons of cornstarch from 1 cup of all-purpose flour. To make your own biscuit flour, add 1 tablespoon of cornstarch to 1 cup of all-purpose flour.