Q:So what is cake flour, actually?
Cake flour is typically made one of two ways: It’s either milled from a type of wheat that’s high in starch and has less protein than more common varieties, or it’s made from all-purpose flour that has some type of starch mixed in. The protein in any flour is what becomes glutenous when liquids are introduced. This is both a good and a bad thing because gluten content is what gives structure to your baked goods. However, introducing too much gluten can make your cake recipes come out tough and chewy.
In certain delicate recipes like chiffon or angel food cake, you want a soft, light texture with just enough structure—the low protein content of cake flour helps achieve this.
You can make a cake flour substitute by mixing a few tablespoons of cornstarch (or a cornstarch substitute, but more on that later) into all-purpose flour, which will help inhibit gluten formation. The result? A cake that’s just as tender as it would be if you used store-bought cake flour.
Q:How to make cake flour out of all-purpose flour
Instead of keeping a box of cake flour on hand for the occasional recipe that calls for it, you can make homemade cake flour. Here’s the formula: For every cup of cake flour called for in a recipe, use a measuring cup to scoop and level 1 cup of all-purpose flour (or whole wheat flour, if you want a nuttier flavor and slightly more nutritious bake). Next, remove 2 tablespoons of flour from that measurement (go ahead and add those two tablespoons back to the bag—you don’t need them). Add 2 tablespoons of cornstarch to the measured all-purpose flour. Whisk to combine and then sift the flour and cornstarch mixture—sifting is super important to ensure that the cornstarch is thoroughly combined with the flour and the mixture is light and airy. Use this substitute anytime a recipe calls for 1 cup cake flour, doubling or tripling as needed.
Substitutes for cornstarch
Let’s say you’re baking a recipe that calls for cake flour, and you’re ready to make a homemade flour substitute, but you realize you’re out of cornstarch too. If you don’t have cornstarch, you can use arrowroot powder or tapioca flour instead. These are sourced from different plants, but all three ingredients can act as a thickening agent and can be used to make DIY cake flour.
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