Try this Homemade Cake Flour recipe, or contribute your own.
- Carbohydrate 161.293076906634 g
- Cholesterol 0 mg
- Fat 0.00620306612612774 g
- Fiber 0.111655187312447 g
- Protein 0.0322559438558643 g
- Saturated Fat 0.00111655190270299 g
- Serving Size 1 1 recipe (162g)
- Sodium 1.11655190270299 mg
- Sugar 161.181421719321 g
- Trans Fat 0 g
- Calories 628 calories
Step-by-step
- Measure out one cup of AP flour.
- Remove two tablespoons flour from the cup.
- Add in two tablespoons of cornstarch.
- Sift together.
Why is there no cake flour in the pantry when the mixing bowl is already on the scale? Standard all-purpose flour contains roughly ten to twelve percent protein, whereas specialized cake flour sits closer to eight percent, meaning the addition of cornstarch physically blocks gluten development by diluting the dense wheat proteins with pure starch granules.
- Sift the mixture at least four times through a fine-mesh metal sieve to distribute the cornstarch evenly throughout the flour particles.
- Store bulk batches in an airtight glass container at room temperature for up to six months, or freeze the dry mixture in heavy-duty silicone bags for up to one year without loss of quality.
- Bring frozen flour completely to room temperature before measuring by weight on a digital scale to prevent condensation from altering hydration ratios.
Whisking the dry components thoroughly before storage ensures that delicate batters rise evenly without clumping. Proper airtight sealing prevents ambient moisture from activating the starches prematurely.
