Cake Flour Substitution

A few months ago I posted about substitutions in recipes when you realize you are missing an ingredient.  This little chart is very helpful!

I have a new one for you today…. Cake Flour.  Cake Flour makes a big difference when you are baking cakes.  The problem is, I don’t like having to keep several different types of flour on hand.  Wheat flour, all-purpose flour, bread flour, cake flour, 100% White whole wheat flour.  SERIOUSLY…. That is way too many bags of flour!

Today you can reduce that count by 1.

Here is what you need:

2 cups of all-purpose flour minus 2 Tablespoons

2 Tablespoons cornstarch


Dump your 2 cups of flour into a sifter over a bowl.  (OK, Okay…I realize that this is NOT a sifter.   I don’t own one so I always just use a colander!)

20130818-191209.jpgAdd your cornstarch.


Use a fork to mix in the corn starch.


Shake your sifter over a bowl until it is empty.  Do this at least twice.


Ta Da!!!  Cake flour!  Now go make an awesome, delicious cake. 🙂

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