King Arthur Unbleached Unenriched Cake Flour

Non-GMO Project verified. nongmoproject.org. 100% employee owned. Estd 1970. Never bleached. Yields a tender crumb. Raise your Flour IQ: Our Quality Promise: Flour this good doesn't happen by accident. With expertise and experience from field to bag, we craft our flour with care and a commitment to help you bake your best. Quality & Consistency: Delicious results, every time! We test bake (yum!) Our flour to ensure it meets our strict standards the strictest in the industry. Never Bleached, Never Bromated: Our flours contain no bleach, no bromate, and no artificial preservatives of any kind. 100% American grown: We support American farmers who produce the best, highest-quality wheat. All of our wheat flour is grown and milled in the United States. Facebook. Instagram. Twitter. YouTube. Pinterest. Follow us! @kingarthurbaking. Find More Cake Recipes: For more cake flour recipes, scan the QR code or visit: KingArthurBaking.com/CakeFlour. Baker's hotline we're here to help. Call or chat online with our friendly bakers. 855-371-BAKE (2253) kingArthurBaking.com/Bakers-Hotline. For frosting, we recommend Chocolate Sour Cream Frosting or Super Simple Chocolate Frosting from KingArthurBaking.com. For information on allergens and cross-contact prevention, visit: KingArthurBaking.com/Allergen-Program. Certified B Corporation. We are committed to using the power of business as a force for social and environmental good.

Safe Handling Instructions: Raw flour is not ready-to-eat and must be thoroughly cooked or baked before eating to prevent illness from bacteria in the flour. Do not eat or play with raw dough; wash hands, utensils, and surfaces after handling. After opening, keep cool and dry in a sealed container. Freeze for prolonged storage. You'll Need: 2-3/4 cups (330g) king arthur unbleached cake flour. 1-2/3 cups (333g) sugar. 1 tablespoon baking powder. 3/4 teaspoon salt. 12 tablespoons (170g) unsalted butter, softened. 2 large egg whites, at room temperature. 3 large eggs, at room temperature. 1 cup (227g) whole milk, at room temperature. 1 tablespoon vanilla extract. 1 teaspoon almond extract. Directions: 1. Preheat oven to 350 degrees F. Lightly grease cake pans or line muffin pans with cupcake papers; lightly grease the papers. 2. Mix dry ingredients in bowl (or stand mixer bowl). Add soft butter and mix until evenly crumbly. 3. Beat in egg whites one at a time, then whole eggs, beating for 30 seconds and scraping down sides and bottom of bowl each time. 4. Whisk together milk and vanilla and almond extracts. Add to batter 1/3 cup at a time, beating for 30 seconds and scraping down bowl after each addition. After scraping bowl for last time, beat for additional 30 seconds. 5. Pour batter into pan(s); fill cupcake papers half full. 6. Bake as directed in chart below. A toothpick inserted into center of cake should come out with a few moist crumbs. Remove cakes from oven, cool for 15 minutes in pan(s), then transfer to rack to cool completely before frosting. Pan Size: Two 8 inches or 9 inches rounds; Bake time: 30 to 35 minutes. Pan Size: Three 6 inches rounds; Bake time: 35 to 45 minutes. Pan Size: 9 inches x 13 inches pan; Bake time: 28 to 32 minutes. Pan Size: 24 cupcakes; Bake time: 18 to 22 minutes. For frosting, we recommend Chocolate Sour Cream Frosting or Super Simple Chocolate Frosting from KingArthurBaking.com. For Consistent Results: We recommend weighing ingredients. 1 cup of unbleached cake flour = 120g.

Country of Origin

100% American Grown: We Support American Farmers Who Produce The Best,Highest - Quality Wheat. All Of Our Wheat Flour Is Grown And Milled In The United States.,USA

Manufacturer

King Arthur Baking Company, Inc.