If you're a regular home baker, you know that using cake flour makes all the difference when it comes to baking lighter than air, ultra-soft, delicate cakes, cupcakes, and pastries.
Using cake flour in your baking recipes will make them incredibly tender and moist. Fortunately, if you're baking up a storm and discover you don't have any cake flour, you can make cake flour substitute at home. Ready to get started? Here's what you need to know.
Cake flour is a very finely milled low protein flour which contains less gluten than regular all-purpose flour or bread flour. Because it has less gluten, anything you bake with cake flour will be less dense. So why should you use it? Cake flour will help you achieve the softest, most cloud-like cakes and cupcakes ever. If you're aiming to create fluffy, tender, moist baked treats like cupcakes, brownies, layer cakes, and so on, cake flour is the way to go.
To make cake flour substitute, start by measuring out 1 cup of all-purpose flour. Take 2 level tablespoons out and place them back in the bag of flour.
Measure out 2 tablespoons of cornstarch. Whisk the cornstarch into the flour. Sift the flour-cornstarch mixture 3 to 4 times. Sifting it multiple times is essential not only to properly mix the cornstarch with the flour but also to help you achieve cake flour's lighter consistency.
Measure out 1 cup of flour and use as directed.
Absolutely! If you don't have cornstarch at home, you can use arrowroot powder. Substitute the cornstarch for 2 tablespoons of arrowroot powder.