Wondering what a cake flour is? Nowadays cake flour is used to prepare cakes, cookies and pies. So why substitute all purpose flour with cake flour ? The major difference among the two flours is the amount of protein – cake flour has little less protein as compared to all purpose flour. This low protein content influences the gluten or elastic quality of the flour and makes cake flour a perfect ingredient used for baking. Store bought cake flour is made from soft wheat flour and is finely grounded. You can find cake flour in your nearby grocery stores or supermarket. Now the question is why switch, isn’t protein good? Well… low protein in cakes adds texture and they turn out must softer and lighter. By removing 2 tablespoon of flour from 1 cup we are reducing the protein content and by adding cornstarch the flour becomes fine in texture and results in better cakes. Homemade cake flour has a permanent place in my pantry. To begin with you need – INGREDIENTS – 1 cup all purpose flour 2 Tablespoon Cornstarch ( It adds tenderness to a cake and make it soft and silky) METHOD –
- Spoon out 1 cup of all purpose flour in a bowl. Remove 2 tablespoon of all purpose flour from the bowl and put it back in the jar.
- Replace this 2 tablespoon of all purpose flour with 2 tablespoon of cornstarch and add it to the bowl.
- Mix it well. Using a strainer sift this mixture well so that there are no lumps left.
- Store it in an airtight container. Like all flours, cake flour can be stored upto 6 months in good airtight containers.
- To make cake flour in bulk just double the ingredients. The ratio is 1:2. 1 parts of all purpose flour minus 2 tablespoon of all purpose flour and substitute with 2 parts of cornstarch.
- When the recipe calls for cake flour just use this instead of all purpose flour.
