I have just been asked about this on Twitter so thought I might as well whip up a quick blog post on here about it too. Many US cook books and cake recipes ask for ‘cake flour’. Not many shops here in the UK sell cake flour but there is a way to make your own substitute!
Cake flour is a very light and soft flour and it is all to do with the protein content of the flour that makes it cake flour. You will see lots of recipes on the internet that make you weigh out flour and work out percentages of protein, but try the way I do it, it works every time and is so much easier, no calculator needed!
Cake flour usually uses All Purpose flour (AP flour), we call this plain flour in the UK. Occasionally they ask for a raising cake flour, in this case use self raising flour.
- Measure out the flour (if it says just ‘cake flour’ use plain flour, if it says ‘raising cake flour’ use self raising flour) you need using a mug. For every mug of flour you use, take out 2 tablespoons of plain flour and put back in the flour box or bag.
- Replace with missing 2 tablespoons of flour with 2 tablespoons of cornflour.
- Mix lightly with a fork.
- Sift the flour mix together a couple of times so it is thoroughly mixed and aerated then you are ready to go 🙂
Simple and saves flying all the way to the US to make a cake too 😉
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