Editing Cake (section)

==Cake flour==
{{Main|Flour}}
Special cake flour with a high starch-to-gluten ratio is made from fine-textured, soft, low-protein wheat. It is strongly bleached and compared to all-purpose flour, cake flour tends to result in cakes with a lighter, less dense texture.<ref>[http://whatscookingamerica.net/Bread/FlourTypes.htm Types of Flour] {{Webarchive|url=https://web.archive.org/web/20110518234708/http://whatscookingamerica.net/Bread/FlourTypes.htm |date=18 May 2011 }}. Whatscookingamerica.net. Retrieved 23 December 2011.</ref> Therefore, it is frequently specified or preferred in cakes meant to be soft, light or bright white, such as [[angel food cake]]. However, if cake flour is called for, a substitute can be made by replacing a small percentage of all-purpose flour with cornstarch or removing two tablespoons from each cup of all-purpose flour.<ref>{{usurped|1=[https://web.archive.org/web/20090722144522/http://www.gourmetsleuth.com/equivalents_substitutions.asp?index=C&tid=591 Cake flour properties and substitutions]}}. Gourmetsleuth.com. Retrieved 23 December 2011.</ref><ref>[https://web.archive.org/web/20090112002939/http://aww.ninemsn.com.au/article.aspx?id=282618 What is cake flour?]. ninemsn.com.au (1 August 2007). Retrieved 23 December 2011.</ref><ref>{{cite book |author1=Irma von Starkloff Rombauer |author2=Marion Rombauer Becker |title=Joy of cooking |url=https://books.google.com/books?id=C4_5MCUd6ucC&pg=PA547 |date=1975 |publisher=Simon and Schuster |isbn=978-0-02-604570-4 |pages=547–}}</ref> Some recipes explicitly specify or permit all-purpose flour, notably where a firmer or denser cake texture is desired.