Cake Flour Substitute

Lennie's Note:

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!

• Total Time: 2 mins
• Prep Time: 2 mins
• Cook Time: 0 mins

Ingredients:

Yield: 2 cups

• 414.03 ml all-purpose flour
• 59.14 ml cornstarch

Directions:

1. 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.
2. 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.
3. 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.

Reviews

[pjbiggles]

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.

[run for your life]

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.

[LonghornMama]

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