How many different types of flour do you own?
Technically, I have 5… 6 if Masa counts?
Cake flour is one of those 6, but not one I use often. Despite what the name implies, it is not used whenever you are baking a cake.
When you are trying to bake something with with a delicate crumb (think Angel Food Cake), use Cake Flour. The recipe should specifically call for this type of flour; it is not directly interchangeable with All Purpose flour.
The major difference between Cake flour and AP is gluten content. Gluten is the protein in baked good that hold all of the ingredients together. A higher gluten content means a denser crumb.
Cake Flour has less Gluten than Al Purpose Flour, so the cakes seem “lighter.”
If you do not have Cake Flour on hand, there is an easy formula for making a close substitute:
- 1 3/4 cups All Purpose Flour
- 1/4 cup Corn Starch
Combine in a resealable container. Shake well to evenly distribute.
If the recipe calls for 1 cup:
Measure 2 Tablespoons corn starch into a 1 cup measuring cup. Fill the remainder of the cup with AP Flour.
If the recipe calls for 1/2 cup:
Measure 1 Tablespoon corn starch into a 1/2 cup measuring cup. Fill the remainder of the cup with AP Flour.