From what I remember it’s more about the industrial emulsifiers. They give a more sponge-like cake they people tend to enjoy.

▲ davebranton 2 days ago | parent | next [-]

I very strongly suspect that this preference is learned. I've never made anything from a mix, but I've baked brownies, cookies, sponge, tarts, biscuits and bread. They have all turned out perfectly delicious, without any need for the addition of whatever emulsifiers and what-not you'll find in the premixed packets.

This isn't to say that there's necessarily anything wrong with those ingredients. I'm sure that they're perfectly safe to eat, but they are simply not required. This seems to be a peculiarly American thing, permitting a large corporation to insert itself in the supply chain without there being any need whatsoever for them to be there.

In the rest of the world, where most of us live, there seems to be almost no examples of cake "recipes" containing anything other than basic ingredients. I've literally never even seen a recipe for anything that says "Add one box of brownie mix". I can hardly even imagine such a recipe existing. It boggles my mind.

	▲	al_borland 2 days ago \| parent \| next [-]
		> I've literally never even seen a recipe for anything that says "Add one box of brownie mix". You don’t see that recipe because the only place most people see it is on the back of the box of brownie mix. My family has predominantly made boxed mixes my whole life (though I think my grandma often made cakes from scratch). However, I haven’t seen people in my family use cake mixes in other recipes other than what is on the box. The one exception might be a cookie recipe my grandma had that used jell-o mix, I think. But it also may have been generic gelatin, as they were chocolate chip cookies, there was no fruity jell-o flavor at all. You’re right that people like what they’re used to. If you’ve only ever had cake from scratch, it’s going to be good, it’s still cake. The ones I’ve had, they are a little more dense and dry, while the boxed mixed have tended to be more moist and airy.
	▲	inferiorhuman a day ago \| parent \| prev [-]
		`I've never made anything from a mix, but I've baked brownies, cookies, sponge, tarts, biscuits and bread. They have all turned out perfectly delicious, without any need for the addition of whatever emulsifiers and what-not you'll find in the premixed packets.` Without having tried the alternative that's a pretty weak claim.

▲ markhahn a day ago | parent | prev [-]

it's not. cake flour is simply lower-gluten flour. ther's not a big difference between that and "AP" flour, but a big difference between it and bread or "strong" (high-gluten) flour.