Prep 5 mins
Cook 0 mins
This is when you run out of cake flour. I use this all the time. No need to buy cake flour anymore.
- Measure out the amount needed for your recipe. I always measure out 6 cups of all purpose flour.
- For every 1 cup of flour remove 2 Tbsp of flour.
- Now add 2 Tbsp of Cornstarch for every 1 cup of flour. (replacing the tablespoons of flour taken out).
- Sift 5-6 times and it's ready-to-use cake flour.
- *To sift flour without a sifter just use a strainer by filling it with flour and tapping against the palm of your hand over a bowl.
- (left-over flour can go back in the bag).
- Always measure the flour that is needed after its sifted.
This worked like a charm! THANK YOU SO MUCH for sharing this wonderful money-saver of a recipe with us, XAbbbyy!
Made and reviewed for PAC Fall 2011.
My new mantra - I will never ever, never ever, purchase cake flour again! This worked wonderfully in a dark chocolate cake I made for a friend's birthday. I turned the cake into cupcakes and they were so light and fluffy and I truly feel it is due to the freshness of the cake flour. I had no idea but now that I know I'll never purchase it again. Thanks for sharing such a wonderful recipe that will help save me time and money in my kitchen! Made for I Recommend Tag game.
Excellent cake flour sub-- though for ultimate laziness since I don't feel like getting my strainer dirty...I just put the cornstarch and flour (spooning it into the measuring cup-- as putting the cup into the flour bag just packs it in and makes it dense; gently spoon it out!) into a bowl and stirred with a fork to disperse the cornstarch, and it worked just perfect. If you're allergic to corn, potato starch and arrowroot powder also make good "softeners".