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You are here: Home / Foodie / Make Your Own Cake Flour

Make Your Own Cake Flour

July 14, 2018 by Cindy Leave a Comment

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:

Print
Make Your Own Cake Flour
Prep Time
5 mins
Total Time
5 mins
 
Course: Dessert
Servings: 2 cups
Author: Cindy Campbell
Ingredients
  • 1 3/4 cups All Purpose Flour
  • 1/4 cup Corn Starch
Instructions
  1. Combine in a resealable container.  Shake well to evenly distribute.

Recipe Notes

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.

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