You only need two common ingredients– all-purpose flour and cornstarch– to make a homemade cake flour substitute. Sifting them together is key. Use this mixture whenever a recipe calls for cake flour.
- 1 cup (125g; 16 Tablespoons) all-purpose flour (spoon & leveled)*
- 2 Tablespoons (16g) cornstarch
- Start with 1 cup all-purpose flour. Remove 2 Tablespoons (16g) so you have 14 Tablespoons total. (Use the 2 Tablespoons you removed another time. Just put it back in the flour bag/canister!)
- Add cornstarch to the 14 Tablespoons of flour.
- Sift together TWICE. Basically, sift into a mixing bowl. Then run it through the sifter one more time. Sifting not only mixes the two ingredients together appropriately, it aerates the mixture so the consistency is similar to real cake flour.
- Measure (spoon & level) 1 cup from this mixture. You’ll have about 1 cup anyway, but sometimes sifting can produce more volume since it’s adding air.
- Now you have 1 cup of cake flour that you can use in any recipes requiring cake flour. If the recipe requires more than 1 cup cake flour, you can do this process in bulk, but I find it’s better to make each cup of cake flour separately.
- Basically you need 14 Tablespoons (3/4 cup + 2 Tablespoons; 109g) of spoon & leveled all-purpose flour. Sometimes it’s easier to measure 1 cup (16 Tablespoons) then remove 2 Tablespoons than to individually measure 14 Tablespoons. Alternatively, you could measure 3/4 cup flour then add 2 Tablespoons.
- Cornstarch is extra fine and lowers the gluten formation in the all-purpose flour, similar to cake flour. In the UK, cornstarch is referred to as corn flour. Make sure you are not using cornmeal. They are completely different ingredients.
Keywords: cake, flour