Let’s Talk About All-Purpose Flour

When you read, let’s say, my go-to vanilla sponge cake recipe, or any of my sponge cake recipes where I use all-purpose flour, you’ll notice that in the baker’s note, I always recommend using an all-purpose flour with 9–10% protein. I personally use 9%, and I find that it gives the most tender and fluffy crumb.

Here’s the simple rule I follow:

Less protein = more fluffy, tender cake

More protein = denser, firmer texture

So those are the things you need to think about when choosing your flour. This guide is specifically for my vanilla sponge cake, where I use all-purpose flour.

What Kind of All-Purpose Flour Should You Look For?

When choosing all-purpose flour for cakes, don’t rely on just the name—always check the protein percentage on the back of the package. The protein content is what determines how light, fluffy, or tender your cake will be.

What It’s Called in Different Countries:

• USA & Canada – All-Purpose Flour or Pastry Flour
• Norway – Hvetemel
• Sweden – Vetemjöl
• Denmark – Hvedemel (also known as Kage Hvedemel)
• Germany – Weizenmehl Type 405
• UK – Plain Flour (or use Self-Raising Flour; see note below)

What to Choose (with My Sponge Cakes in Mind) Now, when it comes to recipes like my go-to vanilla sponge cake, or any of my sponge cakes where I use all-purpose flour, here’s what I recommend:

Use all-purpose flour with 9% protein — This is my go-to. It gives a soft, fluffy crumb that works perfectly in sponge cakes.

10% protein is fine too, but 9% gives a softer texture. However, if 11% is all you’ve got, just go for it—but make sure to combine it with potato starch for a softer texture.

If you’re omitting the potato starch in my go-to vanilla sponge cake, which really helps make the cake extra light, then it’s even more important to use a lower-protein flour — something between 8–9% — for the most delicate crumb.

What to Look for at the Store

When shopping, turn the package around and check the protein content (usually listed per 100 grams). A picture of a cake or a label that says “specially for cakes” can be a helpful hint, but it’s the number that matters.

Avoid flours labeled for bread or pizza, which usually contain 11–12% protein, as they’ll make your sponge cake dense and firm instead of light and fluffy.

Protein Guide

8% protein – Often labeled as low-gluten flour or low-protein flour. In many Asian grocery stores, it may be labeled as low-gluten flour. A good example is the Purple Orchid brand, which is widely available and perfect for delicate sponge cakes.

9–10% protein – My preferred range for sponge cakes. Balances fluffiness and structure.

11–12% protein or more – Best avoided for light sponge cakes. This type of flour is typically designed for pizza, bread, or sweet rolls. Do not use it when making my sponge cakes, as it will make them too dense and heavy instead of light and tender.

Depending on Where You Live

In Scandinavia, flour is often marked with a picture of a cake or labeled as being for cakes. This usually indicates the right protein level.

In the U.S. and Canada, use all-purpose flour or pastry flour with 8–10% protein. King Arthur is a good option at around 10%.

In the UK, you can use plain flour (if it has the right protein content) or self-raising flour in place of all-purpose flour. Self-raising flour has a low protein content, which is perfect for sponge cakes, and it will give your cake a very soft crumb. Just make sure to omit the baking powder in your recipe, since self-raising flour already includes it.

What to Avoid

I do not recommend replacing all-purpose flour with store-bought cake flour in recipes that call for all-purpose flour. Cake flour is too fine and often makes sponge cakes too dry and gives you lots of pocket holes. It doesn’t provide the structure or softness we’re aiming for.

Also avoid flour designed for bread or pizza, which usually contains 11–12% protein. It will make your sponge cake turn out firm and chewy, not soft and fluffy.

A Note on Moisture and Fillings

All of my sponge cake recipes are intentionally made without butter. Instead, I use heavy cream in the batter to add moisture. Still, a sponge cake on its own can be dry.

To properly fill a sponge cake and ensure it stays moist, use cream-based fillings, sugar syrup, lemon syrup, or fruity fillings like jam. These help the sponge absorb moisture and develop the best texture and flavor. Let the filled cake rest in the fridge overnight, so the sponge has time to soak in all the goodness.

Avoid using buttercream as a filling, as sponge cakes need the moisture from cream-based or fruit-based fillings to achieve the best result.