Kitchen Tips Tuesday: Cake Flour


If you are a baker, you might see a recipe specify cake flour. Cake flour is similar to all-purpose flour, except that its lower protein content makes for a lighter, loftier product with a much finer crumb. It is often used for more delicate cakes ( think Angel Food Cake ) and can be mixed with regular flour to achieve a desired texture. It isn’t something the average home baker always has in the pantry, and isn’t carried at every store. It is however, something you can make yourself in a pinch, without too much extra trouble.

To transform all purpose white flour into cake flour, measure out the required amount of cake flour, substituting regular flour. For each cup of flour, remove 2 tablespoons of the flour, and replace it with 2 tablespoons of cornstarch. Use this formula for subsequent amounts. For instance, if the recipe calls for 3 1/2 cups of flour, remove and replace 7 tablespoons of flour. Whisk the mixture together and sift several times to  integrate the cornstarch, and aerate the flour to be the lightest it can be.

Use the blend in place of cake flour, and enjoy your lighter, airier baked goods!

Photo:  Glasshouse Images

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One Response to “Kitchen Tips Tuesday: Cake Flour”

  1. rennydiokno2015 Says:

    Reblogged this on

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