Fancy-cake makers and confectioners prefer to use “pastry” flour for
the making of cakes and pastry, which is a flour of different grade
from that used for bread and general baking purposes. Bread flour
contains a large proportion of gluten, the nitrogenous property of the
wheat grain, which gives bone and muscle, and makes bread a nutritious
food. When bread flour is used for cake and pie crust the result is
not quite as flaky and light as it should be, because of the gluten in
the flour. A special sack of pastry flour for use in making fine cakes
and pastry will be advantageous. In appearance pastry flour is whiter
than bread flour. When rubbed between the fingers it feels as soft and
fine as corn-starch; if squeezed in the hand it forms a firm ball.
Because of this tendency to “pack” it should always be sifted very
thoroughly.
Generally speaking, Royal Baking Powder used with any good flour will
make satisfactory cake which will be creditable to any housekeeper.