Cake flour, as the name suggests, is often used for cakes and pastries. It is a soft wheat, low protein flour with a fine texture, milled from the endosperm of the wheat kernel. It is lighter and has very little gluten, making for tender and less dense baked items.
If you do a good deal of baking, cake flour is probably on your pantry shelf. If not, you can make a suitable substitute with all-purpose flour and cornstarch. Here's how to make one cup of cake flour.
How to Measure Flour
- 2 tablespoons cornstarch
- 3/4 cup plus 2 tablespoons all-purpose flour
Spoon 2 level tablespoons of cornstarch into a 1-cup measuring cup.
Spoon flour into the cup until it is almost overflowing. Using the flat side of a knife, sweep the knife over the top of the cup to level it. Each cup of cake flour will weigh about 4 ounces (all-purpose weighs in at about 4 1/2 ounces).
Sift the flour and cornstarch mixture into a bowl.
Repeat to make more cups as needed for the recipe.
If the recipe calls for "# cups of sifted cake flour," you should make the cake flour as above, sift it to blend thoroughly, and then measure once again.
If your recipe uses all-purpose flour and you feel cake flour would produce better results, you can substitute cake flour or the cake flour blend for the all-purpose flour. Just use 1 cup plus 2 tablespoons of cake flour (or the blend above) for each cup of all-purpose flour in the recipe.
For a brief description of different types of wheat flour, see Types of Wheat Flour.
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