Part of my Baking Fundamentals series: What if you don’t have cake flour? You will very shortly! To manufacture your own, all-purpose flour, cornstarch, and a few minutes are required.
If you’ve ever come across a recipe that asked for cake flour and worried because you didn’t have any, don’t worry!
This article discussed the many kinds of flour and how to use them, but this post is entirely about cake flour, complete with step-by-step photographs and directions for producing your own. Just two items and a few minutes are required.
- What is cake flour?
- How to make your own cake flour
- How to use cake flour
- How to Make Cake Flour
- More Baking Basics
- How do you make regular flour into cake flour?
- How do you substitute all-purpose flour for cake flour?
- How to make 2 1 2 cups of cake flour?
- What are the ingredients in cake flour?
- Is cake flour just all-purpose flour?
- Why use cake flour?
- Does cake flour make a difference?
- Does cake flour need baking powder?
- How do I substitute all-purpose flour for cake flour without cornstarch?
- How many cups of cake flour in 2 cups of all-purpose flour?
What is cake flour?
Cake flour has the lowest protein concentration of any flour, making it ideal for softer, more delicate baked items.
It is extremely fine and is usually bleached to weaken the gluten proteins. This means it absorbs more moisture and sugar than all-purpose flour, resulting in a more moist cake with a greater rise.
Thus, to summarize: cake flour is soft, which implies your baked goods will be soft as well.
How to make your own cake flour
It’s actually fairly easy; just make sure you measure your ingredients correctly for the best results and use the correct flour-to-cornstarch ratio.
Step 1: Place 1 cup all-purpose flour in a medium mixing basin. Remove 2 tablespoons of the flour and place it back into your all-purpose flour container.
Step 2: Measure out 2 tablespoons cornstarch and stir it into the flour.
Step 3: Sift the mixture into a separate bowl using an amesh sieve (aff link), then repeat the procedure. The combination should be good.
Tada! You now have finely sifted cake flour, which you may use in your favorite recipes.
How to use cake flour
It works best in cakes, particularly angel food cake, since it is so light, fluffy, and delicate. It’s also fantastic for sponge cakes, cookies, muffins, and scones.
- Cupcakes with Cannoli
- Shortcakes with strawberries
- Christmas Log Cake
- Scones with Cranberries and Vanilla Beans
Since it is softer and finer than all-purpose flour, it cannot always be used in place of all-purpose flour. If your recipe calls for a lot of moist ingredients, such as banana bread, hummingbird cupcakes, or triple chocolate banana bread, use all-purpose flour.
While keeping your newly created cake flour, keep it in an airtight container. I use these and adore them.
If you’re using the combination you just prepared for a recipe right away, measure out the quantity required since it will be more than 1 cup at this stage because you’ve added extra air. Look at the image below to understand what I mean:
I hope this was helpful! Is there anything more I should have spoken regarding this topic? Please let me know in the comments section below.
How to Make Cake Flour
- Cups for measuring
- Scoop or spoon
- utensil with a straight edge
- a medium-sized bowl
- Tablespoon (measuring spoon) (measuring spoon)
- Food Storage Containers by OXO
- 1 cup of all-purpose flour
- In a medium mixing bowl, combine 1 cup flour. Take out 2 tablespoons (just place it back in with the rest of your flour).
- Mix in 2 tablespoons cornstarch.
- Sift the ingredients into a separate basin using a mesh sieve. Perform this procedure once more.
- If you’re using the combination right away, measure out the quantity required since you’ve added extra air and it’ll be more than 1 cup at this point.
- Keep it in an airtight container. I use them and like them.
More Baking Basics
How to Measure Ingredients Correctly
The Importance of Room Temperature Butter
5 Baking Steps You Should Never Skip
Common Baking Ingredients’ Shelf Life