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

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

Specifications
  • Shipping Weight: 2.66 lbs (1.21kg)
  • Product Code: KNG-00004
  • UPC Code: 071012000043
  • Package Quantity: 2 lbs (907 g)
  • Dimensions: 2.7 x 6.4 x 8.9 in, 2.25 lbs (1.02kg)
  • Expiration Date: Jun 2015 Expiration Date Info
SRP: $5.89
Our Price: $5.06
Savings of: $0.83 (14% off)
In Stock: Yes
Save $3.00! Get this now for $11.95!

Madre Labs, CocoCardio, 7.93 oz (225 g)

Priced together: $17.01  Priced separately: $20.01

Product Overview

Description
  • Estd 1790
  • Unbleached Flour for Cake and Pastry Recipes
  • Enjoy Moist, Tender Cakes without Added Chemicals
  • 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 your 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

Chemical bleach in your child's birthday cake? Not when you use King Arthur unbleached 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 produces a medium-fine texture cake, moist and flavorful, with absolutely no added chemicals. Bleached cake? Not when you bake with King Arthur.

Suggested Use

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 teaspoon salt

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 until crumbly. Add the egg whites, then the whole egg, beating after each addition to begin building the structure of 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 greased 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 oven, cool, and frost.

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

Other Ingredients

King Arthur unbleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), unmodified cornstarch.

Produced on equipment that also processes eggs, milk, soy, almonds, hazelnuts, pecans, walnuts, and coconut.

Warnings

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

Do not eat raw flour, dough or batter.

Supplement Facts
Serving Size: about 1/4 cup (30 g)
Servings Per Container: about 30
  Amount Per Serving % Daily Value*
Calories 110  
Calories from Fat 0  
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0 g  
Cholesterol 0 mg 0%
Sodium 0 mg 0%
Total Carbohydrate 23 g 8%
Dietary Fiber 1 g 4%
Sugars 0 g  
Protein 3 g  
Vitamin A   0%
Vitamin C   0%
Calcium   0%
Thiamine   2%
Riboflavin   0%
Niacin   2%
Folic Acid   2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories: 2,000 2,500
Total Fat Less than 65 g 80 g
Saturated Fat Less than 20 g 25 g
Cholesterol Less than 300 mg 300 mg
Sodium Less than 2,400 mg 2,400 mg
Total Carbohydrate   300 g 375 g
Dietary Fiber   25 g 30 g

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