I never have cake flour when I want it, and the stores around me don’t carry it. But there’s no need to be discouraged because it’s really easy to make. Follow these directions, and you can have cake flour ANY time and EVERY time need it.
- 1 cup flour
- 2 tablespoons cornstarch
- Measure 1 cup all-purpose flour. (I use unbleached). Remove 2 tablespoons of flour from the cup. Then dump the remainder of the cup of flour into a sifter.
- Add 2 tablespoons of cornstarch to the sifter to replace the removed 2 tablespoons of flour. Sift the flour and cornstarch together over and over. This will mix them and fluff them up. Do it at least 5 times.
- Because the cake flour will be aerated and lighter than before, it will have “multiplied”. When I use 2 ½ cups of all-purpose flour, I end up with 3 cups (or more) of cake flour. Don’t measure the cake flour for your recipe until after you finish with all the sifting.
Measure
1 cup all-purpose flour
(I use unbleached)
Remove 2 tablespoons of flour from the cup.
Then dump the remainder of the cup of flour into a sieve or sifter.
Add
2 tablespoons of cornstarch
This will replace the removed 2 tablespoons of flour.
Sift the flour and cornstarch together over and over. This will mix them and fluff them up. Do it at least 5 times.
Keep the following in mind:
The cake flour will be aerated and lighter than before, so it will have “multiplied”.
(When I use 2 ½ cups of all-purpose flour, I end up with 3 cups (or more) of cake flour.)
DON’T measure the cake flour for your recipe until after you finish with all the sifting.
That’s all there is to it.