Swan's Down content produced in Louisiana. Love it for cakes and pancakes. More protein = more structure and chewiness, which is good in bread dough, not what you're after in cake. Thanks for sharing your experience and I will report back :). In reply to Should flour always be by Jim (not verified). In addition, softasilk cake flour is made from a blend of softasilk all-purpose flour and cornstarch, which gives it a lighter texture and a more delicate flavor. -Pillsbury Softasilk Bleached Cake Flour, 6.9%-Presto Self Rising Cake Flour, 7.4%-Swans Down Bleached Cake Flour, 7.1%. In addition, swans down cake flour is made from a blend of softasilk cake flour and potato starch, which gives it a smoother texture and allows it to rise higher. These cookies track visitors across websites and collect information to provide customized ads. Do you use the cake flours at the same amount is the all-purpose? Bleach. Anyway, Im a huge fan of 1/2 and 1/2 cake and AP flour most recipes that I bake with use a combination of the two! Its a common misconception that swans down cake flour and softasilk flour are the same. It made an awesome cake (I adjusted the recipe, using an equivalent weight of self-rising to match the weight of cake flour that was called for, and leaving out leavening and salt, because those are already in the self-rising bag). Thank you for your experiment with all these flours! Your family must be very happy to test the final product in each situation! 4.2 18. Absolutely. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". Lines and paragraphs break automatically. Very informative, Thanks! To use cake flour in a recipe that calls for self-rising cake flour use 1 cup cake flour, teaspoon baking powder and teaspoon salt. Updated 21 Mar 2023 , 6:27pm It's relying on the protein in the flour for more of its structure, so it's not quite as tender as the cake made with the bleached or self-rising flour; but it still looks good and tastes just fine. After a day, the frosting gets sticky and develops a thin, crunchy layer: I happen to love the feel of that crystallized sugar on my tongue, but I have the sugar tolerance of a very hungry 5-year-old. Well, that sounds almost magical. Swansdown definition, the down or under plumage of a swan, used for trimming, powder puffs, etc. The options continue: Try the cake with caramel icing, chocolate buttercream, or malted milk frosting. (I don't like change) Everyone that tried the cupcakes loved it, and couldn't tell the difference. 12 packets equals 1 cup of sugar. Thanks for sharing! I like the cookbook Vegan Cupcakes Take Over the World for some fun eggless cake variations. The crumb isnt particularly dense (it makes for messy slicing unless you freeze the layers before frosting), but its softer and more luscious than a classic yellow layer cake would be. 2000 calories a day is used for general nutrition advice. This cake would be lovely with a dollop of sweetened whipped cream. Oh, yes. By clicking Accept, you consent to the use of ALL the cookies. I tried it and don't "think" it tasted different but I KNOW I used a different flour so I feel a little weird about it, like I can taste a difference. The unbleached cake flour blend (9.4%) wasn't as tall, but the crumb was even and fine. When using salted butter in a recipe that calls for unsalted butter, omit any additional salt the recipe calls for. And can I substitute fresh yeast and dry yeast for each other? MzcwZjQ5ZWRiNzNkNDY0M2NkNmZiZmVmNDVkMWFmZDc0M2EwNGRjZjA4YTk4 I just really don't want to switch brands. We like Bobs Red Mill Pastry Flour and Arrowhead Mills Pastry Flour. Here are a few things I have found. Use 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup. Copyright Ill need to look for it. This particular cake flour is great if youre baking on a large scale as it comes in a 50lb bag that can serve for long. Pastry flour is found in most grocery stores. What we do know is that bleached flour is better able to form a matrix that can hold together a high-ratio cake. It also appears to be vegan. Even if something is essentially the same I have this thing in my head that tells me I can't switch brands or it will taste different.even if it won't! A minimalists approach to pro-level cakes. Protein content varies from 6 to 8 percent. I see a lot for premixes but none for making recipes from scratch commercially. Have you ever wondered what the difference is between swans down cake flour and softasilk flour? In A Pickle And Need Your Thoughts Baking By stephsweetreats Updated 21 Mar 2023 , 6:27pm by jchuck 17 Replies White Chocolate Wedding Cake Baking By Cakebaker.no.1 Updated 20 Mar 2023 , 10:32pm by -K8memphis 2 Replies Lost My Lamb Cake Recipe Cake flour starts with low-protein flour, which means a greater percentage of the flour in your cup is composed of starch. Ahhhhhhhh! Before I go down this path, I should tell you I consulted at length with our own Dr. Andrea Brown, who not only reads but can translate scientific journals and milling science papers. These bleaches take away electrons from gluten's two components, glutenin and gliadin (a process known as oxidation), and the resulting proteins formed in dough are somewhat stronger as a result. Can help to create tender and fluffy cakes. Should flour always be sifted before use? Some people believe that swans down cake flour is better than softasilk cake flour because it produces a lighter cake with a finer crumb. Hop to it! To understand cake flour, and what happens with different flours in the same cake recipe. Cake flour is best for light and fluffy products, while all-purpose flour is best for products that do not emphasize high rise or fluffiness. Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper, and set aside. Beat 2 minutes longer. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. Tried one recipe ( all-purpose flour plus cornstarch, melted butter, milk, touch of vinegar) and found the cake texture heavyTried again with pastry flourstill quite dense cakeTried again whipping the condensed milk/butter/sugar with Kitchen-Aid instead of a single hand-mixed batterlittle improvement! I am an amateur but learning and your instructions were amazing. They say dreams can come true, and Im here to testify to that effect. Until now Ive been sticking with my go-to recipe (from the back of the Hersheys box), but can one person ever be satisfied with just a single back-pocket chocolate cake recipe? That said, the lower protein number should make the best cake, yes? Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features. The plus for me is that it costs the same for 5 lbs as cake flour does for 2 pounds with no noteworthy difference in taste or texture to me. Discover the Difference Between Swans Down and Softasilk Cake Flours, The Differences Between Swans Down Cake Flour And Softasilk Flour, Swans Down Cake Flour Vs Softasilk Flour: How To Choose The Right One For You. Sour cream, swans down, lemon orange glaze, orange glaze, fresh orange juice. M2E2MzVkZWJhZTUzNDYzZDNjMWQzYzA3NzYxNDg4NmZmNjEyOTdkM2ZjZDQx N2IxNjQ4Yjk0OGFiMjZjZTBlZDA0ODNlYTM3ZWY0YTZmYjg3YTdmYzkwMzdi One of the best cake flour brands there is; it is best for making fruit cakes and brownies. I was not clear, I mean different brand by wholesale supplier. Sour Milk (Buttermilk) Use 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup. It's not quite as light as it's a few more grams per cup than cake flour, but i use a scale and not volume measures so that doesnt really matter. Thanks. Im curious because Ive been using King Arthur unbleached cake flour for a few years as a baker with consistently beautiful results. stephsweetreats NzRkM2VmYTc4OTQzYjk2ZDU3NTRlZmUwMGVmNjgwYjBiZmQ4MWE5ODc1NmYy So I've just been buying by the case from stores. How to make Red Velvet Cake (Full Recipe Follows) 1) Whisk together cake flour, cocoa powder and salt. Top 5 Flours to Make the Perfect Pierogi Dough Every Time. It is not recommended for use in bread or other baked goods that require a more robust flour. I have around 80 boxes of Swans Down right now but will burn through them in September. YTg0MWE1NmYzMTI1ZGM2OThmNGViODkxNjI4ZGVkMzk4NzUzMTE5MGI1ZmFl Check out @saltfnb for some of my results using KA flours. Brownies are greatand weve got a few ways to make them even more amazing. Is usually found unbleached. The only self-rising cake flour that I know of is Presto (a Luzianne brand product); Swans Down (another Luzianne product) and Softasilk (Pillsbury) are not. Guess what: It depends on the bleach. Number three, our unbleached self-rising flour (8.5%), was the biggest surprise. And that's usually just impressing myself..no one else notices. Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. Thank you for experimenting on our behalf!!! Sorry, I know, I am no help. Fortunately, cake is a pretty broad category, and there's a range of cake styles that can suit almost any baker's comfort level. The cakes were low, gummy, and just not at all appealing. Like most liberal arts majors (Bates College), she ran away from home after graduating. I decided to compare flours commonly used in cake recipes to allow for a head-to-head comparison. This flour is perfect for making cakes, cookies, and other baked goods that require a light and airy texture. As I said before, there's a cake out there for every baker, and a lot of choices for flours. The flour is bleached and contains niacin, thiamine mononitrate, riboflavin, reduced iron, and folic acid. One of my family members is allergic to eggs and milk so I have played around with vegan baking for him. To get more flour at lesser prices you can buy in large quantities from supply stores, but proper storage and exhausting it before it expires is necessary to prevent wastage. It is bleached, sifted, and contains 9% to 10% protein. Thats why I couldnt find bobs Unbleached flour. NDU1NWU4MGM0YWY3ZjBmMGQiLCJzaWduYXR1cmUiOiI4YmFiNjQ2N2Q2YWFl The downside is that it is not very suitable to use for other flavors. Hi, Johnnye! Acid helps the proteins in the recipe's egg whites set, enhancing the structure and making a higher cake layer. MDgyYWE0MDY4MTIyOGY4OTdkNTc3NzI1MTJkZTdkMzZiNzA0NTFhNTgxZjMy So far I have used it to make only pancakes one third of the amount of flour is cake flour; the rest is all purpose. So I've been making cake doughnuts and the recipes im using aren't as sweet as I would like them to be. All-Purpose Flour: Protein content ranges from 9.5 to 11.5 percent. ". It is an enriched cake flour that is bromate-free, contains added nutrients, and as the name suggests, it is never bleached. NjhlOGRlN2NmMTQ3OWVjZmY0NGViZWNmYmE0MjM2MjNiZTRiZGFmNDljYjlh Can You Overmix A Cake? We'll get to those results in a bit, but in the meantime, if you're wondering, here are their protein levels: Softasilk bleached cake 6.9%KAF Unbleached Cake Flour Blend 9.4%Unbleached Self-Rising 8.5%Unbleached Pastry 8%KAF Unbleached All-Purpose 11.7%. (44mcg folic acid) Not a significant source of saturated fat, trans fat, cholesterol, dietary fiber, total sugars, added sugars, vitamin D, calcium and potassium. Unlike other flours, cake flour is usually found in a box. *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. Our contributor, Summer Stone Polzel ofCake Paper Party, is back today with a new baking science experiment. The bags are stored in plastic boxes with secure closures that look like nothing could get through. MTlhZmMzZGZiODFhNTFhODhjOGM3ZDEzYThhMGJkMTczZGZiOGEwODdiNzg3 Its different from regular flour in that it is more finely ground, which results in a lighter cake with a more delicate crumb. It's one of the quickest ways to get a bead on how it will bake. So which All-purpose and Pastry flour do you prefer? Hi Tessa, I ordered your book thanks to a recommendation from Joy the Baker and made your fabulous Riesling rhubarb crisp cake. We dont get cake flour in the UK. 3 cups Swans Down Cake Flour 2 cups white granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 4 large eggs, room temperature 3/4 cup milk (whole or low fat) 1 teaspoon vanilla extract 1/2 teaspoon almond extract Shop the recipe Directions Makes 2 loaves or 1 round (tube pan) cake.PREHEAT oven to 325. I can't tell the difference between swans down and soft as silk. my suggestion is buy a box of softasilk and bake yourself a cake now and put your fears to rest -- i've never noticed a difference but i mostly only used it for family --, and please report back on your findings if you do this -- best to you, K8memphis I will definitely do that! I made what felt like a billion cakes, and then Sue Gray took the formula across the finish line. By I hadnt used it in ages maybe thirty years and was astounded by the price of it these days. Flour is one of the most important ingredients in a cake recipe. Since it is made from corn, it is also a good choice for making cornbread. Then beat in the eggs one at a time. Cakes that have a high ratio of sugar and liquid to flour are best made with cake flour, whose bleached protein molecules are able to carry more than its weight. It is easily a favorite among many as it can be used easily by both professional bakers and beginners. . We just know that some things work. YjFjYzc5ZGQyNzAwZDlhYWUzZWUzYTNmNWUzZTVmZjY0OTk3OTU5MWExMzRm Hi, Jim! Why is still a work in progress. OGMxMmVkNzgwMjViZWVjOTBkNzI0YWM1MjQxNDZmZDg2YTVjMTgzNzM0MGI3 Baking it? The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The Cake Blog is a community of bakers and cake lovers. Thanks! She co-founded the site in 2005 and has since written three cookbooks. The recipe is on their site. That cake exists, and it is the devils food cake recipe from the back of a very old Swans Down cake flour box. 1 cup = 1 cups confectioners sugar or 1 cup packed light brown sugar or 1 cup superfine sugar, 1 cup = cup dark brown sugar plus cup granulated sugar. Dr. Brown and I tossed it around, and it came out that our self-rising flour has a more acidic pH than the pastry. 4) Then add red food coloring and a mixture of baking soda plus vinegar. How was your wedding? 2000 calories a day is used for general . Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. After many hours of discussion, it was clear that while man has been grinding flour and baking with it for millennia, on the molecular level, there are lot of things we really don't know yet. I am someone who hates hates hates switching brands. The bleached cake flour (6.9% protein) was the tallest of the layers, with a very fine crumb. Common brands are Swans Down and Softasilk. Maybe this could be your next cake lab project ?!?. It just sounds so soft to say the words swans down. Your access to this site was blocked by Wordfence, a security provider, who protects sites from malicious activity. The pastry flour layers were the only set I threw out, not even considering giving them out as snacks.