I get my love of flowers from my mum. Every week, she always has a fresh bunch of flowers at home, not for any special occasion, but just because. I don’t have great pics of them, but for this post I have used beautiful photos of flowers taken by the husband.
This one baffled me. Cake flour is easily available in the States, Canada, South Africa, but is it really necessary? Does it make that much of a difference in comparison to regular all-purpose flour? Thus far the cakes seem to have turned out fine.
The argument in favour of cake flour is that it has less protein which translates to less gluten and less gluten means a tender-crumbed cake.
I never gave it much thought since it is not available in Nairobi. Then, one day on Pinterest, I stumbled on how to make cake flour. A few more searches revealed that it is a pretty basic and consistent formula. And it only needs 2 ingredients: all purpose flour and cornstarch/cornflour.
It is a pretty basic formula:
1 cup of flour – 2 Tablespoons of flour + 2 Tablespoons cornflour = 1 cup cake flour.
I tried it with Deeply Chocolatey & Moist Chocolate Cake and it made it even lighter. However, doing it for just one cake was tedious. Better to make a big batch at a time so that I always have it on the ready.
Another simple baking ingredient you can substitute is brown sugar.
1 cup of sugar and 1 Tablespoon of molasses. Mix the two together and store like normal brown sugar.
Homemade Cake Flour
- 1 cup all-purpose flour
- 2 Tablespoons cornflour/cornstarch
DirectionsInto a large bowl, measure out (and keep count!) “x” cups of all-purpose flour.
For every 1 cup of flour, measure out 2 Tablespoons.
Now for every 1 cup of flour, replace with 2 Tablespoons of cornflour.
Sift about 4 or 5 or 6 times to make sure you don’t have clumps of cornflour/cornstarch and that it is fully incorporated.