Homemade Cake Flour

Ingredients in Homemade Cake Flour

Making your own homemade cake flour is simple and only requires two basic ingredients: all-purpose flour and cornstarch. Here's a closer look at each ingredient and why it's used:

1. All-Purpose Flour:
   • Quantity: 4 cups (480g)
   • Purpose: This is the base ingredient for your homemade cake flour. It has a moderate protein content which provides structure to baked goods.
   • Measurement: Use a spoon to fill your measuring cups with flour, then level them off with a knife to ensure accuracy. This method prevents the flour from being packed down, which can lead to using more flour than needed.
2. Cornstarch:
   • Quantity: 8 tablespoons (64g)
   • Purpose: Cornstarch is added to lower the overall protein content of the flour mixture. This results in a softer, more tender texture in cakes and other baked goods.
   • Measurement: Use a standard tablespoon to measure out the cornstarch. Level it off with a knife for precise measurement.

How To Make Cake Flour

Measure the Flour: Start with 4 cups (480g) of all-purpose flour. Use a spoon to fill your measuring cups, then level off with a knife. This prevents packing down the flour, ensuring accurate measurement.

Remove Some Flour: Take out 8 tablespoons (64g) of the measured flour. Removing some flour makes room for the cornstarch, which will lower the protein content.

Add Cornstarch: Replace the removed flour with 8 tablespoons (64g) of cornstarch. Cornstarch helps to lighten the flour, mimicking the low protein content of commercial cake flour.

Sift Together: Sift the flour and cornstarch mixture through a fine-mesh sieve into a large bowl. Sifting ensures even distribution of cornstarch and aerates the mixture, resulting in a light, fluffy texture.

Repeat: For best results, sift the mixture 2-3 times. This thorough mixing and additional aeration will help create a finer texture.

Store: Use your homemade cake flour immediately in recipes or store it in an airtight container for later use. Label the container with the date to keep track of freshness.

Fay's Top Tips

• Accurate Measuring: For precise results, use a kitchen scale to measure ingredients by weight.
• Double Batch: Make a larger batch by doubling or tripling the ingredients and store for future use.

Scalability

This recipe is scalable up or down in the same proportions. For example:

• To make a smaller batch, use 2 cups of flour (240g) and 4 tablespoons of cornstarch (32g).
• To make a larger batch, use 8 cups of flour (960g) and 16 tablespoons of cornstarch (128g).

Just remember to remove 2 tablespoons (16g) of flour for every cup (120g) of all-purpose flour and replace it with 2 tablespoons (16g) of cornstarch.

When to Use Homemade Cake Flour

Recipes Calling for Cake Flour: Whenever a recipe specifically calls for cake flour, use your homemade version. This ensures you achieve the intended texture and structure of the baked goods.

When Seeking a Light Texture: Use homemade cake flour in recipes where you want a light, tender crumb. It's particularly useful in baked goods that are meant to be airy and delicate. It would work great in our Red Velvet Cake recipe!

Substitute for All-Purpose Flour: You can substitute homemade cake flour for all-purpose flour in most recipes if you want a lighter texture. However, it's best for delicate baked goods. For sturdier recipes like bread or pizza dough, stick with all-purpose or bread flour.

Storage Tips for Homemade Cake Flour

• Airtight Container: Store your homemade cake flour in an airtight container to keep out moisture and pests.
• Cool, Dry Place: Keep it in a cool, dry place, like a pantry or cupboard, away from direct sunlight and heat.
• Label and Date: Label the container with the date you made it, so you know how long it's been stored.

Shelf Life of Homemade Cake Flour

Homemade cake flour will last as long as your all-purpose flour and cornstarch, typically 6-8 months in a cool, dry place.

For longer storage, consider refrigerating or freezing it, which can extend its shelf life to up to a year. Bring it to room temperature before using it in your recipes. If you notice any changes in smell, color, or texture, discard the homemade cake flour.

Cakes That Work Beautifully with Homemade Cake Flour

I use homemade cake flour in these recipes too, and it always gives the cakes a lighter texture and smoother finish.

• Chocolate Slab Cake - soft and rich with a smooth fudge frosting.
• Eggless Carrot Cake - moist and spiced with a creamy finish.
• Chocolate Dalgona Cake - light, airy, and topped with whipped coffee frosting.

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