King Arthur Flour, Unbleached Cake Flour Blend, 2 lbs (907 g)
- You earn loyalty credit for every order you place at iHerb!
- Loyalty credit is equal to 10% of the value of your order, excluding shipping charges.
- Your loyalty credit will be applied towards your next order as soon as your current order has shipped.
- Your loyalty credits are valid for up to 60 days from the date of your last purchase.
This product is already in your Wish List.
View Wish List
This product is now in your Wish List.
- Estd 1790
- Unbleached Flour for Cake and Pastry Recipes
- Enjoy Moist, Tender Cakes without Added Chemicals
- 100% Committed to Quality
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.
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.
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.
Store cool and dry. For prolonged storage, freeze airtight.
Do not eat raw flour, dough or batter.
|Serving Size: about 1/4 cup (30 g)|
|Servings Per Container: about 30|
|Amount Per Serving||% Daily Value*|
|Calories from Fat||0|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||23 g||8%|
|Dietary Fiber||1 g||4%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:|
|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|