We love using unbleached cake flour and have successfully made cakes that are tender, moist, and high-rising with unbleached flour. That being said, there are a few instances when bakers may specifically want to use bleached flour. The first is in a wedding cake recipe or another instance where a stark-white colored cake is desired. Unbleached flour is slightly more creamy in color than bleached.

The other instance when a bleached flour might be needed is in a high-ratio cake recipe. A high-ratio cake recipe is one in which the weight of the sugar exceeds the weight of the flour; the weight of the eggs exceeds that of the shortening (fat); and the weight of the added liquids (including the eggs) exceeds that of the weight of the sugar. The formula will also often call for special shortening with emulsifiers added. In this type of cake, you need the added absorption of bleached flour plus the emulsification properties of the special shortening. I hope that helps! Kye@KAF

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