Flour

To get a nice delicate crumb when baking a cake, you need the right kind of flour.  I use “Softasilk” cake flour. It’s a Pillsbury product and is milled from soft wheat.  This gives cakes a higher volume, finer texture and tenderness.  It is so fine, you don’t have to take time for additional sifting. This brings me to the following thoughts on flour.  I have quite a few varieties in my pantry and freezer (bean and nut flours can go rancid so I find it better to store them in the freezer). Basics:   Wheat flours have gluten which results [...]