Cake flour is a low protein flour that helps to create a light and fluffy cake. Here is my easy two ingredient homemade cake flour recipe!
You will find this homemade cake flour substitution used frequently throughout BAKED by Blair. I rarely keep cake flour on hand (except when making my Easy Angel Food Cake Recipe)!
What is Cake Flour?
Cake flour is a low protein flour. It contains a protein level of 7-9%. It is different from all purpose flour which has a higher protein level. Why does this matter exactly? Protein in flour is related to gluten production, and gluten production is related to density of your cake (Sallys Baking Addiction)
More gluten = denser cake (AP flour)
Less gluten = lighter cake (cake flour)
So in order to keep our cakes light, it’s best to use cake flour (there are exceptions to this —chocolate cake almost always uses AP flour). I often don’t keep my kitchen stocked with cake flour, but I ALWAYS have these two simple ingredients to make a cake flour substitute.
How to Make the Substitution
- Measure 1 cup of all purpose flour into a medium bowl.
- Remove 2 tablespoons of all purpose flour and return to bag.
- Measure 2 tablespoons of cornstarch.
- Sift cornstarch and all purpose flour together 3-4 times. Do NOT skip this step. It is essential to completely incorporating the two together and being more resemblant of true cake flour.
Follow this simple method to make cake flour in less than 2 minutes! Easily adjust the recipe based on how much cake flour is required. Say, for example your recipe calls for 3 cups of cake flour. Your will requires 6 tablespoons of corn starch and 3 cups minus 6 tablespoons of all purpose flour. SIMPLE!
I hope the next time your dashing to your pantry frantically searching for cake flour this quick tip helps you! Happy Baking friends.
BBBxx
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