When making multiple items or large cakes I would invest in actual cake flour. This is a finely milled, very low protein flour, usually 8-10%, that is used primarily for cakes because it produces less gluten and results in a tender, fluffy crumb. Let’s face facts: I never have cake flour on hand when I need it. To answer OP's question, I have used the cornstarch sub (approx 1 tablespoon per cup+ sifted) and it has worked well. You absolutely can. Sift your flour 3 times and beat egg whites to soft peaks if you want that crumblier feel. I didn’t know it was a type of flour, and I sure didn’t know you could make your own. When making your own homemade cake flour just note that cornstarch is not a raising agent. Is it indifferable? . To answer OP's question, I have used the cornstarch sub (approx 1 tablespoon per cup+ sifted) and it has worked well. Remove 2 tablespoons from one level cup of all-purpose flour, then add 2 tablespoons of corn flour back in. This is a finely milled, very low protein flour, usually 8-10%, that is used primarily for cakes because it produces less gluten and results in a tender, fluffy crumb. If you're really concerned, just make a basic yellow cupcake to try it out. I can say the texture doesn't feel perfectly like storebought, but you really won't have a problem with it. Use a mesh sieve to sift the mixture into a separate bowl… This will yield a soft and tender cake. [ Looking for a Gluten Free Flour? I have read from a few respected sources that you should use cake flour when it calls for cake flour, but that cake mixes are totally okay - especially white or golden cakes. Press J to jump to the feed. By clicking sign up, you agree to our terms of service and privacy policy. Hi Bold Bakers! Label an airtight container with the name and date so you remember what it is and when you made it. . Cake Flour is used in cake making to yield you lovely soft cakes. You know when you buy a cake at the store and it’s incredibly soft and you wonder why? Can you use self rising flour and add cornstarch to it will it have the same consistency. Just be sure to sift your pseudo-cake flour well: you want the cornstarch to be thoroughly combined with the flour and the mix to be light and airy. Thanks Gemma ???????? Sift 5-6 times and it's ready-to-use cake flour. Measure out 2 tablespoons of cornstarch and place it in the measuring cup. Is it the same or not the same? Luckily, there’s a super easy way to turn good old all-purpose flour into cake flour, lightening your cake crumb, making it super soft and delicious. You will get the same result as store bought, and you can make it just as you need it. What is the ratio for that? I already know how to make cake flour but I don’t know how many tablespoons of cornstarch I need to add for 1 1/2 cups of flour.And by the way I have been posting this comment on your recipe website several times (all day) but it is not showing up and the number stays at 164 and I refresh the tab and it stays the same. It is very easy to make at home by mixing cornstarch with all-purpose flour (see below). I’m a wee bit lazy you see. But, if you don't bake often, a box or bag of cake flour might turn rancid before you use it all. how many tablespoon of all purpose flour I should remove, and how many cornstarch should I put in? And the recipe calls for 1 1/2 cups of cake flour. © 2020 Taste Buds Entertainment LLC. New comments cannot be posted and votes cannot be cast, More posts from the AskCulinary community.