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.
Used in Boston Cream Pie with good results. Thanks for sharing the recipe!