Make Your Own Cake Flour
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 a fraction of the price . .
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.
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.
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