Understanding what health benefits cake flour does – and doesn't – offer can help you be a more informed pâtissier.

Cake flour is made from soft wheat, which has a lower protein content than the hard wheat used to make all-purpose flour. The lower content of cake flour results in a lighter, fluffier texture in ...

Soft white wheat and soft red winter wheat are used in the production of cake flour due to their low levels of protein, which hover around 8.5 percent to 10.5 percent.

If you're baking this Easter weekend and can't get your hands on any of your essential ingredients due to the strain that Covid-19 is putting on supermarkets, we've got you covered ...

Back then, I used drained, unsweetened applesauce for the cake's butter and a 50-50 blend of fat-free and low-fat sour cream. No one could tell my cake had been significantly reduced in fat.

Farallon's Terri Wu recommends locally produced Eatwell Farm's whole wheat flour, which contains slightly more gluten than other brands. Preheat the oven to 350 degrees. Line a 9- by 13-inch cake ...

Bake the cake in the center of the oven until the cake is risen and a rich golden brown on top, springs back when touched, and a toothpick inserted in the center comes out clean, about 11/2 hours.

Remove the cake from the oven, and let it cool in the pan for 15 minutes. To make the blueberry glaze, add the blueberries to a food processor, and blend until pureed.