Cake Flour
Cake flour is finely milled with low protein content (7-9%), producing tender, delicate crumbs in cakes and pastries. At only 114g per cup, it is noticeably lighter than all-purpose flour. There is no exact German equivalent, but Type 405 is the closest match. To approximate cake flour, take 1 cup of AP flour, remove 2 tablespoons, and replace with 2 tablespoons of cornstarch. Sift three times before using.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.