Cake Flour: What is it? It’s a clear path to lovely soft cakes, and I’m going to show you how to make it.
Hi Bold Bakers!
Cake Flour is used in cake making to yield you lovely soft cakes. I actually had never heard of Cake Flour until I moved to the US. I didn’t know it was a type of flour, and I sure didn’t know you could make your own.
In this Bold Baking Basic, I’m going to show you how to make cake flour. You will get the same result as store bought, and you can make it just as you need it. All you need is some all purpose flour and corn flour, that’s it!
Working as a professional chef, I have learned a lot of tip and tricks over the years. Now I’m going to show you some Bold Baking Basics that will equip you with the tools and skills to be able to tackle any baking question in the kitchen.
What is cake flour?
Great question! This is a finely milled, very low protein flour, usually 8-10%, that is used primarily for cakes because it produces less gluten and results in a tender, fluffy crumb. It’s most commonly seen in American recipes.
It is very easy to make at home by mixing cornstarch with all-purpose flour (see below).
Why use cake flour instead of regular flour?
Because it contains less gluten, it produces a very soft, fluffy crumb. You know when you buy a cake at the store and it’s incredibly soft and you wonder why? One of the reasons is they used cake flour.
When to use cake four?
You probably guessed it, but you use it in CAKES, like my Vanilla Birthday Cake and much more. If you want to use cake flour instead of regular all purpose flour in a cake you can easily sub one for the other 1:1.
Can I use plain flour instead of cake flour?
Yes! You absolutely can. There is no down side to making this substitute. The only difference might not be AS soft and tender but it will still be really good.
Does cake flour have baking powder in it?
No it doesn’t. Cake flour doesn’t contain any raising agents. So when using it, you will need to use baking baking powder or baking soda into your cake. When making your own homemade cake flour just note that cornstarch is not a rating agent. It’s what is used to soften your flour and cake.
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Cake Flour: What is it? It's a clear path to lovely soft cakes, and I'm going to show you how to make it.
- 1 Cup ( 5oz/142g) all-purpose flour
- 2 tablespoons corn flour (cornstarch) (corn starch)
- Remove 2 tablespoons from one level cup of all-purpose flour, then add 2 tablespoons of corn flour back in.
- Sift well together before using.
- Label an airtight container with the name and date so you remember what it is and when you made it. Use within 8 weeks.
Substituting cake flour with a mix of all-purpose flour and cornstarch works because the cornstarch helps inhibit the formation of some of the gluten in the all-purpose flour. The result? A cake that's just as tender as it would be if you used store-bought cake flour. Just be sure to sift your pseudo-cake flour well: you want the cornstarch to be thoroughly combined with the flour and the mix to be light and airy.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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