King Arthur Baking Company Unbleached Cake Flour, 32 oz

King Arthur Baking Company Unbleached Cake Flour, 32 oz

Make baking a piece of cake. We've reformulated our unbleached cake flour to be even better than before. Improved for better texture, our cake flour yields higher-rising, tender cakes with a fine, moist crumb. It's a baking essential you can rely on every time. Other national brands of cake flour use the chemical action of added bleach to produce cakes with an ultra-fine (almost crumbly) texture, and artificially white color. But our cake flour offers the benefits of unbleached flour with the performance characteristics needed for high-quality cakes. The result? A flour blend that produces a medium-fine texture cake, moist and flavorful, with absolutely no added chemicals. Comes with four easy recipe variations on the box, perfect for all level of bakers. 7% protein content. Certified kosher. Flour this good doesn't happen by accident. It's the result of attention to detail, consistency in milling, and our desire to ensure that each and every one of you has the very best baking experience possible.

Recipe

Vanilla Birthday Cake

You'll Need
2 3/4 cups (326g) King Arthur Unbleached Cake Flour
1 2/3 cups (333g) sugar
1 tablespoon baking powder
3/4 teaspoon salt
12 tablespoons (170g) unsalted butter, softened
2 large egg whites, at room temperature
3 large eggs, at room temperature
1 cup (227g) whole milk, at room temperature
1 tablespoon vanilla extract
1 teaspoon almond extract

Directions
1. Preheat oven to 350°F. Lightly grease cake pans or line muffin pan with papers and grease papers.
2. Mix dry ingredients in bowl (or stand mixer bowl). Add soft butter and mix until evenly crumbly.
3. Beat in egg whites one at a time, then whole eggs, beating for 30 seconds and scraping down sides and bottom of bowl each time.
4. Whisk together milk and vanilla and almond extracts. Add to batter one-third at a time, beating for 30 seconds and scraping down bowl after each addition. After scraping bowl for last time, beat for additional 30 seconds.
5. Pour batter into pan(s); fill cupcake papers half full.
6. Bake as directed in chart below. A toothpick inserted into center of cake should come out with a few moist crumbs. Remove cakes from oven, cool for 15 minutes in pan(s), then transfer to rack to cool completely before frosting.

Pan Size: Two 8" or 9" rounds; Bake Time: 30 to 35 minutes
Pan Size: Three 6" rounds; Bake Time: 30 to 40 minutes
Pan Size: 9" x 13" pan; Bake Time: 28 to 32 minutes
Pan Size: 24 cupcakes; Bake Time: 18 to 22 minutes

For frosting, we recommend Chocolate Sour Cream Frosting or Super Simple Chocolate Frosting from kingarthurbaking.com

Kosher, Low Sodium, No Artificial Ingredients, No High Fructose Corn Syrup, No Added Sugar, Non GMO

Serving size: 30 gram

Ingredients: King Arthur Unbleached Flour (Wheat Flour, Enzyme or Malted Barley Flour), Wheat Starch

Contains: Gluten, Wheat

Calories: 110 calorie
Total fat: 0 gram (0%)
Saturated fat: 0 gram (0%)
Trans fat: 0 gram
Cholesterol: 0 milligram (0%)
Sodium: 0 milligram (0%)
Total carbohydrate: 23 gram (8%)
Dietary fiber: 1 gram (4%)
Total sugars: 0 gram
Added sugars: 0 gram (0%)
Protein: 3 gram (6%)
Vitamin d: 0 microgram (0%)
Calcium: 0.3 milligram (2%)
Iron: 30 milligram (0%)