HOW TO SUBSTITUTE FOR CAKE FLOUR IN RECIPES
How to Substitute for Cake Flour in Recipes. Cake flour has a lower gluten and protein content, which makes it lighter than all-purpose flour. It adds lightness, structure, and sponginess to delicate baked goods, like cake and scones. You...
Provided by wikiHow
Categories Cake Making Tips
Number Of Ingredients 2
Steps:
- Place 2 tbsp (20 g) of cornstarch into a 1 cup measuring cup. To make a cup of cake flour substitute, start with 2 tbsp (20 g) of cornstarch. Measure this ingredient out precisely with a measuring spoon and place the cornstarch in a 1 cup measuring cup. The cornstarch will help mimic the lightness of cake flour, which is perfect for light, fluffy cakes that still need structure, such as chiffon or angel food cake.
- Fill the rest of the 1 cup (130 g) with all-purpose flour. Use a spoon to transfer flour into the measuring cup, over top of the cornstarch. Keeping adding flour until the 1 cup measurement is full, then level the top off with the flat edge of a knife. This method helps prevent packing and gives you a more precise measurement. Avoid the "digging" technique when measuring flour. Digging the cup into a bag of flour can pack extra flour into the measuring cup, which makes the cake denser.
- Combine the flour and cornstarch in a mixing bowl. Dump the measuring cup's contents into a mixing bowl, then use a whisk or spoon to combine the flour and cornstarch. Mix well until the 2 ingredients are combined.
- Use another bowl and a strainer or sifter to sift the flour mixture 3-5 times. Place a strainer or sifter on top of another bowl that's about the same size as the first. Pour the flour and cornstarch mixture through, shaking and tapping the sides of the strainer or sifter until the mixture has fully sifted through. Sifting will combine and aerate the flour mixture, which will help make the cake light and fluffy.
- Scale the 1 cup measurement up and down for the recipe. Use this substitution for 1 cup of cake flour while baking. Scale it as needed, following the amount recommended by the recipe. For example, if the recipe calls for 1/2 cup (70 g) of cake flour, use 1/2 (75 g) cup of all-purpose flour and replace 1 tablespoon (14.8 ml) (25 g) of flour with 1 tablespoon (14.8 ml) (10 g) of cornstarch.
CAKE FLOUR SUBSTITUTE
If you don't have store-bought cake flour on hand, just whip this up and use it instead!
Provided by iluvlemon
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 16
Number Of Ingredients 4
Steps:
- Combine 1 1/2 cups plus 6 tablespoons flour, cornstarch, and baking powder in a bowl. Sift several times until evenly blended.
Nutrition Facts : Calories 57.4 calories, Carbohydrate 12.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 1.5 g, Sodium 61.3 mg
CAKE FLOUR SUBSTITUTE
I don't always have cake flour on hand, and I'm betting many others don't either. I have discovered that this substitute works very, very well. Easy too, and it uses pantry staples!
Provided by Lennie
Categories Vegan
Time 2m
Yield 2 cups
Number Of Ingredients 2
Steps:
- To make two cups of cake-and-pastry flour (cake flour), combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch; proceed with your recipe.
- The easiest way to do this substitution is to put 2 tbsp of cornstarch in the bottom of a 1-cup measuring cup, then fill the cup as usual with all-purpose flour and level top. Repeat process to get your two cups.
- If you only need 1/2 cup of cake flour, put 1 tbsp cornstarch in bottom of 1/2 cup measuring cup, then fill and level as above.
Nutrition Facts : Calories 459.1, Fat 1.1, SaturatedFat 0.2, Sodium 3.6, Carbohydrate 98.1, Fiber 3.1, Sugar 0.3, Protein 11.3
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