Cake recipes often call for cake flour, which is a finely milled flour made from soft winter wheat. The flour is high in starch and low in gluten. If you don’t have cake flour, it’s easy to make a suitable replacement with all-purpose flour and a small percentage of cornstarch. The cornstarch lightens the flour somewhat, but because the all-purpose is coarser than cake flour, the cake texture and structure might not be quite the same.
A Few Cakes Made With Cake Flour
PrintHow to Make Cake Flour Substitute
If your recipe calls for cake flour and you don’t have any, it’s easy to make a suitable replacement with all-purpose flour and cornstarch. Here’s how.
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 8 servings 1x
- Category: Desserts, Cakes
Ingredients
Scale
- 7/8 cup all-purpose flour
- 2 tablespoons cornstarch
Instructions
- The easiest way to accurately convert the all-purpose flour is to measure it in 1-cup increments using the spoon and sweep method and then replace 2 tablespoons with the cornstarch.
- Stir the all-purpose flour. Spoon the flour into a 1-cup dry measuring cup until it is overflowing. Sweep the back of a butter knife or straight handle of a wooden spoon over the top of the cup to level the flour.
- Remove two tablespoons of the flour and replace it with 2 tablespoons of cornstarch.
