Prep 2 mins
Cook 0 mins
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!
- 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.
This is a great workable cake flour substitute - but try this much easier method of measuring. Measure out 2 cups of flour into your mixing bowl, then remove 1/4 cup and replace with 1/4 cup of cornstarch.
This worked ok for me. Honestly we felt we could slightly taste the corn flour in the cake I made with it, which wasn't the best. The cake rose beautifully though! Unfortunately, the cake was also kind of dry and just not great but I can't attribute that to the cake flour necessarily since I had never made that cake recipe before either. In a pinch, I would use this recipe again to see if I had better luck since I don't have cake flour around the house on a regular basis.
This for run for your life. In her review, she said that she had used Corn flour. The recipe called for cornstarch which is another product entirely. If you make it again, using the correct ingredients, you will understand why this recipe has many good reviews.