Making a cake flour substitute is easy with the following two ingredients: all-purpose flour and cornstarch.
What is Cake Flour?
This definitely might be something you are asking and something we should address prior to giving you a substitute for it.
Cake flour is a low protein flour that’s finely milled into a delicate flour.
It contains about 7-9% protein, while all-purpose flour has between 10-12%.
Cake flour’s lower protein means less gluten is formed as you mix the batter together.
Less gluten formation equates to a softer, fluffier texture and results in a super-tender texture.
If you love to bake then you already know that cake flour produces the softest cakes and you probably have some readily available.
However, for a lot of us who are just every now and then bakers, this isn’t an ingredient we often keep on hand.
No worries though, you can easily make this cake flour substitute with two simple ingredients.
How to Make a Homemade Cake Flour Substitute
Measure 1 cup all-purpose flour and remove 2 of those tablespoons.
Measure 2 tablespoons of cornstarch and add to the flour.
The key is sifting really well so you will want to sift them together twice.
This will make approximately 1 cup of cake flour. If you need more just follow the recipe a second or third time and measure at the amount needed.
The formula is as follows…
1 cup AP flour – 2 Tablespoons AP flour + 2 Tablespoons cornstarch = 1 cup cake flour
Some recipes you might want to give a try…