Does it matter if I use White Lilly all-purpose flour or King Arthur unbleached for a bundt cake?

Louisa
  • Posted by: Louisa
  • May 2, 2014
  • 3727 views
  • 2 Comments

2 Comments

ChefJune May 2, 2014
For a bundt/pound cake, I probably doesn't matter. but White Lily is a softer wheat flour with less gluten. It produces more tender cakes and better pastry than the harder wheat.
 

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Julie May 2, 2014
Some people prefer bleached flour for cakes because supposedly it helps them rise a bit more, but I only use unbleached flour (usually KAF). I think unbleached works perfectly, even with light, fluffy cakes, and there's the added bonus of avoiding the chemicals that are used for bleaching.
 
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