Recipes with cake flour

Grand Marnier flan cake with a caramel-lined custard layer beneath an airy chiffon cake, baked in a water bath and inverted for a stunning two-layer dessert.

Double-baked chocolate rusks (biscotti-style) with mini chocolate chips, cocoa, and melted unsweetened chocolate. Crispy, intensely chocolatey Italian-style cookies.

Reduced-fat carrot cake swaps most of the oil for prune purée, then layers three moist spiced cakes with light cream cheese frosting. Toasted walnuts, grated carrots, and crushed pineapple build full carrot cake flavor with less fat.

Melt-in-your-mouth butter pecan cookies dusted in powdered sugar. Just 5 ingredients, no eggs, and ready in 30 minutes. Shape them into crescents or balls for a snowy holiday cookie tray.

A tender buttermilk pound cake scented with warm nutmeg and vanilla, baked in a tube pan and dusted with powdered sugar. Cake flour gives it a fine, velvety crumb.

A scrumptious cake that has a rich and delicious lemon filling that's perfect for a light dessert.

Old-fashioned chocolate layer cake leavened with both yeast and baking powder, plus stiffly whipped egg whites folded in for an unusually tall, tender, almost spongy crumb. Made with unsweetened chocolate and cake flour.

Halvah shortbread made with tahini and butter creamed together with brown sugar and cake flour, studded with toasted pecans and cut into wedges.

Cherry pineapple upside-down cake with brown sugar glaze, pineapple rings, maraschino cherries, and a coconut-vanilla scented cake. A retro lower-fat take on the classic.

Airy chocolate cake made with 7 beaten egg whites and rich cocoa, topped with glossy chocolate chip glaze. Classic chiffon texture bakes in a tube pan for 65 minutes.

I make this cake for about 10 years, every time people like it.

I make this cake for about 10 years, every time people like it.

Elegant lemon cake roll with a light sponge filled and frosted with creamy lemon filling, then coated in yellow-tinted coconut. A show-stopping spring dessert.

These delicate crackers never fail to attract a crowd. Fresh lemon zest is the secret to their popularity. Perfect party fare or dessert crackers, these treats are not too sweet, and they go well with a fresh pot of tea in the afternoon.

A delicious variation on the traditional pound cake! As noted in the recipe, the main ingredient measurements are by weight NOT volume. You'll notice that they are all one pound each. THAT'S what makes a TRUE pound cake.

Classic spice cake with cinnamon, cloves, and nutmeg gets a vinegar-milk tang that creates moist, tender crumb perfect for fall baking or cozy weekend desserts.