While cake flour may seem like a specialty item, making your own cake flour from all-purpose flour at home is surprisingly easy.
Have you ever found yourself in the middle of a baking project, only to realize you don’t have any cake flour on hand? Don’t worry! There is a simple and cost-effective way to make cake flour from all-purpose flour right in your own kitchen.
By gently sifting and measuring all-purpose flour and adding a small amount of cornstarch, you can create a DIY version of cake flour that can be used in any recipe.
What is cake flour and why is it important in baking?
Cake flour is a finely milled, low-protein flour that is commonly used in baking delicate cakes, pastries, and other tender baked goods. It has a lower protein content compared to all-purpose flour or bread flour.
Using cake flour can make a significant difference in the texture and quality of your baked goods. The low protein content in cake flour results in a lighter, more tender texture.
The difference between cake flour and all-purpose flour
| Cake Flour | All-Purpose Flour | |
| Protein Content | LOW, around 6-8% | MODERATE, around 8-11% |
| Texture | FINER – create a smoother batter and a finer crumb in baked goods | COARSER – suitable for most baking applications |
| Performance in Recipes | Best for recipes that require a delicate and tender texture, such as layer cakes, sponge cakes, cupcakes, and muffins | Can be used in a wide range of recipes, including cakes, cookies, quick breads, pastries, and even some bread recipes. It provides good structure and texture in baked goods without being too dense or too delicate. |
| Cost | Slightly more expensive than all-purpose flour | More affordable compared to cake flour |
Additional Benefits of Using Cake Flour in Baking
Improved Moisture Retention: The lower protein content and finer texture of cake flour allow it to absorb liquids more evenly and retain moisture better during baking. This helps prevent dryness and ensures that baked goods stay moist and tender, even after storage.
Enhanced Flavor: Cake flour has a neutral flavor profile, allowing other ingredients, such as vanilla, chocolate, fruits, or spices, to shine through in baked goods. It provides a clean canvas for flavorings and helps create a more balanced and enjoyable taste experience.
How to make cake flour from all-purpose flour
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
Instructions:
1. Measure out 1 cup of all-purpose flour and remove 2 tablespoons of the flour from the cup. You can do this by lightly spooning the flour into the measuring cup and then leveling it off with a straight edge.
2. Add 2 tablespoons of cornstarch to the cup of all-purpose flour.
3. Sift the mixture together using a fine mesh sieve or a flour sifter. This step is important to evenly distribute the cornstarch throughout the flour and to remove any lumps.
Storage for future use
1.Place it in an airtight Container. A glass or plastic container with a tight seal will help prevent moisture, air, and pests from getting into the flour.
2. Store the airtight container of cake flour in a cool, dry place away from direct sunlight and heat sources. Excessive heat and humidity can cause the flour to spoil more quickly and may lead to clumping or mold growth.
3. Label the Container with the date you made the cake flour. This will help you keep track of how long the flour has been stored and ensure that you use it before it loses its freshness.
4. (Optional) Consider adding silica gel packs to the container to help absorb any excess moisture and keep the flour dry.
At room temperature, the cake flour is fine for up to 8 months. If you don’t expect to use it within 8 months, place it in the freezer and it will last up to 2 years.
