How To Make Cake Flour

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Cake flour is a finely milled flour with a lower protein content, which makes it perfect for creating light and airy baked goods. If you don't have cake flour on hand, you can make your own using all-purpose flour and cornstarch. Here's a simple method:

Prep Time 5

Total Time 5

Servings Cups

Calories 516kcal

Author Fay

INGREDIENTS

480 g (4 cups) all purpose flour
64 g (8 tablespoon) cornstarch

INSTRUCTIONS

Measure the Flour: Start with 4 cups (480g) of all-purpose flour. Use a spoon to fill your measuring cups with flour, then level them off with a knife.
Remove Some Flour: Take out 8 tablespoons (64g) of the measured flour. This makes room for the cornstarch.
Add Cornstarch: Replace the removed flour with 8 tablespoons (64g) of cornstarch. Cornstarch helps to lighten the flour, mimicking the low protein content of cake flour.
Sift Together: Sift the flour and cornstarch mixture through a fine-mesh sieve into a large bowl. Sifting helps to evenly distribute the cornstarch and aerate the flour, ensuring a light and fluffy texture.
Repeat: For best results, sift the mixture 3-5 times. This ensures that the cornstarch is thoroughly mixed with the flour.
Store: Use immediately in your recipe or store in an airtight container for later use.

NOTES

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.

NUTRITION