Cake Flour

Cake Flour Recipe

I love making my own cake flour substitute. Making your own is great because you know exactly what's in it. It's also way less expensive to make it yourself and your results will be equally amazing.

Whether you don't keep cake flour in the pantry or you've just out, making a substitute is easy. All you need are two basic ingredients from the pantry- all purpose flour/plain flour and cornstarch.

difference between cake flour & all-purpose (AP) flour- primary difference is the protein content of cake flour is about 8%, making it the weakest flour on the shelf, and it bakes up into meltingly tender cakes. while the protein content of all-purpose flour is about 10-13% and it will perform very well, time after time. But if you want to make really soft cakes, reach for cake flour.

Be sure to sift the flour well, you want the cornstarch to be thoroughly combined with the AP flour and the mix to be light and airy, before using it in your cake batter. When added to all-purpose flour, cornstarch will inhibit the formation of some of the gluten in all-purpose flour. The result- A cake that's just as tender as it would be if you used store-bought cake flour.

Ingredients:

All purpose Flour - 1cup / 150g
Corn starch - 2tbsp

Method for cake flour:

1.) For every 1 cup of flour, remove 2tbsp of flour.
2.) Now replace the above 2tbsp of flour with 2tbsp of corn starch.
3.) Sift the flour for four times and its ready to use.


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