Have you ever wanted to start making a recipe and then realized, oh no. It calls for cake flour.
If all you have on hand is all-purpose flour, we’ve got you covered. I mean, unless that’s literally all you have on hand. In which case you can make uh… crackers?
Save yourself that extra trip to the store with this simple hack will create a cake flour substitute so you can get on your merry way making the cupcakes or the cake you want.*
What Is Cake Flour?
Cake flour is a finely ground flour that contains less gluten than all-purpose flour (6-8% vs 10-13%). It’s great for high-ratio cakes (cakes where the sugar is greater or equal in weight to the flour) since it’s lighter than all-purpose and when you bake with it, it produces goods with soft, tender layers and a lighter, finer crumb.
Because of its lower protein/gluten content it’s really big in Los Angeles. Kidding. It’s not. It’s still a carb. Also, don’t use it to make bread.
If you are going to use it in a recipe to replace all-purpose flour, it will change the final product, and I highly recommend weighing it. One cup of cake flour weights 4.5 oz, whereas one cup of cake flour weighs 4 oz.. (If you don’t have a scale yet, I spent $10 on this kitchen scale almost ten years ago and it still works.)…