Sifting Flour

Our answer

Many, many years ago it was essential to sift flour before using it to remove weevils and other contaminants. However with ultra-hygenic modern milling and packaging processes this is no longer an issue. The main reason to sift flour nowadays is to aerate the flour, to remove lumps and to thoroughly mix in additions such as baking powder.

However this can in most cases be achieved by measuring the flour into a bowl and whisking it thoroughly (plus raising agents and salt, if needed) with a wire whisk or a fork. Very light sponge mixtures, such as a whisked sponge, a genoise, angel cake or chiffon cake benefit from having the flour sifted over the surface of the whisked mixture as it can be slightly easier to fold in. To sift the flour you can use a special sifter or a wire or nylon sieve or strainer. Hold the sifter or strainer slightly above the bowl when sifting for maximum effect.