You know that “cake flour”, or cake flour, which you find in recipes from the United States, but which is not available in Brazil? With a few substitutions, you can still make this recipe even if you don't have the cake flour! Such flour has a lower gluten and protein content, which makes it lighter than wheat flour. It gives lightness, structure and makes baked products more spongy. You can mimic this effect by combining regular wheat flour with cornstarch, mixing organic cornstarch with oil or spelled flour, or using a smaller amount of wheat flour. Making your own cake flour is also an inexpensive, natural and easy option, using common ingredients you probably already have at home. The result will be an even fresher flour than the commercial one.
Using wheat flour and cornstarch
- 2 tablespoons of cornstarch (normal or organic);
- 7/8 cup all-purpose flour.
Using oatmeal or cornstarch spelled
- 1 tablespoon cornstarch (organic) or arrowroot powder;
- 7/8 cup oatmeal, spelled or white wheat;
using common flour
7/8 cup plain wheat flour
Method 1 of 3: Using Wheat Flour and Corn Starch
Step 1. Place two tablespoons of cornstarch in a measuring cup
To make a cup of a cake flour substitute, start with two tablespoons of cornstarch. Accurately measure this ingredient using a measuring spoon and place the starch in a measuring cup.
Starch will mimic the lightness of cake flour, which is perfect for light, fluffy cakes that still need structure
Step 2. Fill the rest of the cup with the all-purpose flour
Use a spoon to transfer the flour into the measuring cup on top of the cornstarch. Keep adding the flour until it's a cup full. Then level the top with the flat of a knife. This method prevents you from overfilling and gives a more accurate measurement.
Avoid dipping the cup into the flour sack to measure it. This can end up adding more flour to the cup, which makes the cake more dense
Step 3. Mix the flour and cornstarch in a bowl
Pour the contents of the measuring cup into a bowl, then use a whisk or spoon to mix the flour and starch. Mix well until the two ingredients are well combined.
Step 4. Use another bowl and a strainer or sieve to sift the mixture three to five times
Place the sieve on top of another bowl of similar size. Put the flour and starch mixture in the sieve, shake and beat the sides until all the contents pass.
Sifting helps to combine and aerate the mixture, which makes the cake lighter and fluffier
Step 5. Increase or decrease this measure for revenue
Use this substitution for one cup of the cake flour in the recipe. Adjust it as needed, following the amount recommended by the recipe.
For example, if the recipe calls for half a cup of cake flour, use half a cup of all-purpose flour and replace one tablespoon of flour with one tablespoon of cornstarch
Method 2 of 3: Using oatmeal or cornstarch spelled
Step 1. Measure a tablespoon of organic cornstarch into a one-cup measuring cup
Starch will create the best imitation of cake flour, and the organic version is the healthier option.
You can also use a tablespoon of arrowroot powder as an even healthier option than organic starch. However, arrowroot is more difficult to use if you have never baked anything with the ingredient, and it alters the cake's texture and baking time
Step 2. Fill the rest of the cup with oatmeal or spelled
Add spoonfuls of flour to fill the cup and level with the flat side of a knife. These flours are naturally lighter, which will make the cake fluffy. They are also healthier alternatives - oatmeal helps stabilize blood sugar and spelled is good for people with gluten sensitivity.
You can also use white wheat flour, but you will need to add another tablespoon of powdered cornstarch or arrowroot. This type of flour will give a stronger wheat flavor to what you are making
Step 3. Put the ingredients in a bowl and beat them well to mix them
Mix the two ingredients together to make the flour well aerated.
Method 3 of 3: Using Regular Wheat Flour
Step 1. Measure out a cup of plain wheat flour
Use a spoon to fill the measuring cup and use the flat part of a knife to level the top.
Step 2. Remove two tablespoons of all-purpose flour
With a measuring spoon, carefully remove the two tablespoons. The amount will affect the density of the cake, so try not to spill anything from the cup of flour. Put the two spoons back in the bag.
Removing two tablespoons from a cup will result in ⅞ cup
Step 3. Use as a substitute for a cup of cake flour
Since cake flour is lighter, you can mimic this effect by using just ⅞ cup of all-purpose flour as a quick and simple replacement for a cup of cake flour. This technique is even more convenient if you don't have cornstarch at home.