Sifting flour vs. whisking it - does it actually matter for cake texture?

I stopped sifting flour for cupcakes last month and just whisked it hard with the dry ingredients instead, and honestly I couldn't tell a difference in the crumb. Has anyone done a side-by-side test or am I just getting lucky with my results?

2 comments

2 Comments

the_pat5d ago

It's funny you say that, because I had a similar moment of doubt last month when I was making a batch of cookies. I was out of parchment paper and used a silicone mat instead, thinking it would ruin everything. Ended up with the crispiest edges I've ever gotten and now I'm team silicone mat for life. Maybe sifting is one of those rules that only matters for super delicate cakes like angel food. Have you tried it with something that has a lighter crumb, like a sponge cake?

martin.paige5d ago

Honestly, I used to think sifting was non-negotiable but you just changed my mind.