Cake Flour Substitutes for Your Baking Needs
Making a cake but don’t have any cake flour on hand? Use your all-purpose flour to make this cake flour substitute and save yourself a trip to the grocery store.
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It’s no secret that discovering a reliable baking substitution can save you time and trouble. Whether it’s learning how to make a buttermilk substitute, creating your own powdered sugar, or even whipping up self-rising flour, these hacks allow you to avoid those last-minute grocery trips. Today, let’s focus on cake flour: what it is, why it’s commonly used, and how you can create a simple substitute using all-purpose flour.
What is Cake Flour?
Cake flour is a finely milled, low-protein flour that is primarily used to achieve a soft, airy texture in cake recipes. The protein content in flour plays a crucial role in how much gluten develops during the mixing process. Generally, higher protein levels lead to a chewier texture, while lower protein levels yield a more delicate crumb.
For reference, all-purpose flour contains approximately 10-12% protein, whereas bread flour typically ranges from 11-13% protein, ideal for creating chewier baked goods like bagels or sourdough. In contrast, cake flour usually contains around 9% protein. While the difference in protein percentage may seem minor, it significantly affects the outcome of your baking. If precise protein content is critical for your recipes, consider purchasing high-quality flour such as King Arthur.
Are Cake Flour and Pastry Flour the Same Thing?
No, they are not. Cake flour contains about 9% protein, while pastry flour has an even lower protein content of around 8%. Pastry flour is best suited for delicate baked goods like biscuits, scones, or pie crusts, where a lighter texture is desired.
Can You Substitute All-Purpose Flour for Cake Flour?
Using all-purpose flour in recipes that call for cake flour is possible, but adjustments are necessary to achieve similar results. Since all-purpose flour has a higher protein content, a direct one-to-one substitution is not recommended. However, with a few modifications, you can create a cake flour substitute that mimics the original flour’s properties effectively.
What You’ll Need
To whip up your cake flour substitute, gather the following:
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
The cornstarch is crucial as its finely ground texture helps limit gluten formation in the all-purpose flour.
Making a Cake Flour Substitute
To create your substitute, follow these simple steps:
- Measure out 1 cup of all-purpose flour. Ensure you measure it accurately!
- Remove 2 tablespoons of the flour and replace it with 2 tablespoons of cornstarch.
- Use a sifter to sift the mixture 2-3 times until it reaches the light, airy texture characteristic of cake flour.
Now your cake flour substitute is ready to use! Just remember that sifting might slightly increase the volume, so measure your substitute before adding it to your recipe.
Uses
This cake flour substitute can be used in any recipe that calls for cake flour, including cherry cheesecake cupcakes, homemade funfetti cupcakes, or delicious angel food cake, among others. Additionally, if a light, tender crumb is desired, it can also work in recipes that typically use all-purpose flour, such as pumpkin or banana pancakes.
If you have excess cake flour substitute, store it in an airtight container in your pantry for later use.
