Tis the season to be Baking . . . Have you ever wondered what made cake flour so wonderfully light and fluffy? Well, it contains a secret ingredient- one that is so simple you won't believe you've been spending extra money on "Cake Flour" this entire time when you could have been making your own at
Cake flour is generally used in more delicate baked goods such as cakes and cookies. It creates a very light, fluffy cake which is due to it's lower protein content. The added starch in the flour helps hold larger amounts of fat and sugar without "collapsing", giving it a light, fluffy texture, rather than a heavier, condensed brownie-like texture.
You'll Need:
All Purpose Flour
Cornstarch
For every (1) cup of all purpose flour (remove 2 Tbs of flour) and add 2 Tablespoons of cornstarch in its place to = 1 cup of cake flour. To ensure they are completely mixed, combine the flour and cornstarch and run them through a sifter into a container.
Cake flour should not be used to make bread, as it does not contain enough protein to form a proper gluten.
© Can Stock Photo Inc. / chas53





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