Cake flour on the other hand has been misunderstood by many for years. Just because it is called cake flour doesn’t mean it can’t be used for other recipes that simply ask for flour to be added, because that’s not the case. Cake flour and all-purpose flour can be substituted for each other.
The cake flour is a low-protein type of flour. It is milled from soft wheat, is very fine and has gone through a chlorine process that bleaches it. This bleached flour is much whiter than other flours and it also hold moisture and gats better too. Cake flour also provides a lighter and has a more tender texture to everything it is baked or cooked into.
Just remember that since cake flour is fine it is a bit lighter than other flours. With that in mind, when measuring cake flour always add two tablespoons extra for every cup used to be equivalent to a single cup of all-purpose flour.
If you don’t have cake flour on hand or don’t have the time to run to the supermarket it is easy to create. Just take a cup of all-purpose flour and add two tablespoons of cornstarch to it and mix it in well, then sift it before starting to bake with it. This is a lot easier and less expensive than purchasing a name brand bag of cake flour.
Enjoy a different texture and try cake flour in your next recipe!
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