Making of Cake Flour Substitute – Easy Steps
If you don’t have cake flour in your kitchen but are going to make a recipe for cake flour, then you can use a cake flour substitute. It is not wrong to say cake flour produces a more soft and tender cake. In many recipes, you can use Cake flour substitute as an alternative to cake flour. It is very easy to make cake flour substitute at home; you just need two ingredients to make a substitute: all-purpose flour and cornstarch. I use cake flour in almond pound cake mostly but whenever I made cake using this substitute, it always turned out very soft and gooey.
What is Cake Flour?
Cake flour is made of soft wheat and has less protein than all-purpose flour. It is a special type of flour used to make cakes. Because it contains less protein, which means less gluten, it gives cakes a soft and fluffier texture. When you mix the batter, less gluten is formed, which means cake flour lowers protein.
Cake flour contains 5-8% protein, less gluten, and the softest texture, which is why it is used to make good cakes.
All-purpose flour: It contains 10-14% protein and a moderate amount of gluten and is suitable for baking products.
How to Make a Homemade Cake Flour Substitute?
- Cake flour substitute is very easy to make with two simple ingredients: all-purpose flour and cornstarch.
- Take 1 level cup of all-purpose flour, remove 2 tablespoons from it, and add 2 tablespoons of cornstarch to the cup. Then, whisk both ingredients in a bowl with a wooden spoon or spatula until well distributed.
- You can use a cake flour substitute if a recipe requires cake flour. You do not need to worry whether the cake made with a cake flour substitute will be soft and light because the cornstarch reduces the formation of gluten and gives the cake a spongy texture.
If you need more cake flour substitute than a cup, you can double the ingredients, but it is better to make each cup separately.
Can I use bread flour instead of cake flour?
The main difference between the flour is the amount of gluten and the amount. Flour made of harder wheat contains more protein, and flour made of soft wheat contains low protein. The more protein in flour, the more gluten forms, which gives strength to the products.
Bread flour is a stronger type of flour containing a high percentage of protein, which promotes gluten formation. It is mainly used for making bread because a harder, dense, and chewy texture is desirable in bread. However, these qualities are not desirable for making cakes and pastries, so they can’t be used in place of cake flour.
Cake Flour Substitute
Ingredients
- 16 tbsp (120g) all-purpose flour
- 2 tbsp cornstarch (corn flour)
Instructions
- Cake flour substitute is easy to make with two simple ingredients: all-purpose flour and cornstarch.
- Take 1 level cup of all-purpose flour, remove 2 tablespoons from it, and add 2 tablespoons of cornstarch to the cup. Then, whisk both ingredients in a bowl with a wooden spoon or spatula until well distributed.
- You can use a cake flour substitute if a recipe requires cake flour. You do not need to worry whether the cake made with a cake flour substitute will be soft and light because the cornstarch reduces the formation of gluten and gives the cake a spongy texture.
