King Arthur Flour, Unbleached Cake Flour Blend, 2 lbs (907 g)

• All Natural
• Estd 1790
• Unbleached, All Natural Flour for Cake Recipes
• Enjoy Moist, Tender Cakes without Added Chemicals
• 100% Employee Owned
• 100% Committed to Quality

Best Flour

King Arthur unbleached, unbromated flour is milled to our exacting specifications from only the finest American wheats. The success of you baking depends on the flour you use: why not choose the best? King Arthur Flour: quality you can count on since 1790.

Bake Delicious Cakes, Naturally

Chemical bleach in your child's birthday cake? Not when you use King Arthur unbleached, all natural cake flour. Other national brands of cake flour use the chemical action of added bleach to produce cakes with an ultra-fine texture and an artificially white color. King Arthur cake flour produced a medium-fine texture cake. Moist and flavorful, with absolutely no added chemicals. Bleached cake? Not when you bake with King Arthur.

Tender White Cake

2 3/4 cups King Arthur Unbleached Cake Flour Blend

1 2/3 cups sugar; superfine sugar is best

1 tablespoon baking powder

3/4 cup (12 tablespoons) unsalted butter, softened

4 large egg whites plus 1 whole large egg

1 cup full-fat vanilla yogurt or 1 cup whole milk

2 teaspoons vanilla extract

1 teaspoon almond extract

Mix all of the dry ingredients for 2 minutes on slow speed, to blend and aerate. Add the soft butter and mix into a paste. Add the egg whites, then the whole egg, beating after each addition to begin building the structure if the cake. Scrape down the sides and bottom of the bowl periodically.

In a small bowl, whisk the yogurt (or milk), with the vanilla and almond extracts. Add that mixture, 1/3 at a time, to the egg mixture. Beat 1 to 2 minutes after each addition, until fluffy, scraping the sides and bottom of the bowl. Pour the batter into grease and floured or parchment-lined pans (two 8" or 9" round, one 9" x 13", or 20 to 24 cupcakes).

Bake the cake(s) in a preheated 350°F oven for 25 to 30 minutes (for 8" or 9" pans); 23 to 26 minutes (for 9" x 13" pan); or 20 minutes (for cupcakes). Remove from the over, cool, and frost.

Yield: two 8" or 9" cakes, one 9" x 13" cake, or 20 to 24 cupcakes.

Store cool and dry. For prolonged storage, freeze airtight.