Have you ever started to make a cake, muffins, or another baked good only to find that recipe calls for a specialty flour like cake flour? I have. Plenty of times.
Did you know you can make your own cake flour substitute that I’ve found works very, very well when you don’t have cake flour on hand?
Cake flour is a light flour made of soft wheat flour that has been chlorinated to produce a flour with about 6-8% protein content and a beautiful texture. Cake flour is used in many cakes, cookies, and muffins when a soft texture and light, airy result is desired. Cake flour is perfect for using when baking white cakes or cupcakes as well as tea cakes.
In order to make your own cake flour substitute, you’ll only need two ingredients that you probably keep on hand.
Here’s how you make it.
- 2 tablespoons cornstarch
- ¾ cup all-purpose flour
- Measure 2 tablespoons of cornstarch and add to ¾ cup all-purpose flour. Whisk together to combine and use as a substitute for 1 cup cake flour.
You may also want to check out how to make your own self-rising flour substitute. It’s pretty life changing if you ask me.