Q: <strong>How does Cake Flour help a cake recipe?</strong>

Cake flour has a lower protein conten t than all purpose flour. For this reason, there is less gluten development in the cake batter. This results in a softer, more tender crumb.

Question 1

Can this cake be frozen?

Accepted Answer

Yes! Just as with most of our cake recipes, this cake freezes beautifully. If you would like to bake the cake in advance, allow it to cool until just slightly warm (or room temperature).

Then, wrap with plastic wrap followed with aluminum foil. Freeze for up to three months! (You can place the cake on a foil-wrapped cardboard cake circle for added support if you would like.)

To thaw, we prefer to move the cake to the refrigerator the day before it is needed, still wrapped. The next morning, move the wrapped cake to the kitchen counter. Thaw for about 45 minutes before unwrapping. It still may take some time to fully warm to room temperature.

Question 2

How does Cake Flour help a cake recipe?

Accepted Answer

Cake flour has a lower protein content than all purpose flour. For this reason, there is less gluten development in the cake batter. This results in a softer, more tender crumb.

Question 3

How is Buttermilk helpful in this Recipe?

Accepted Answer

The acidity in buttermilk shortens the strands of gluten in the cake batter, which makes for a softer cake.

Question 4

What if we cannot find Orange Extract?

Accepted Answer

We can often find orange extract on the baking aisle of our local grocery store. However, another option is to use three tablespoons of orange jello powder. Just add it into the recipe along with the sugar.

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