How to Make Cake Flour from All-Purpose Flour: A Baker’s Guide
Turning all-purpose flour into a perfect substitute for cake flour is surprisingly simple: remove a specific amount of all-purpose flour and replace it with cornstarch. This reduces the protein content, resulting in the tender crumb characteristic of cakes made with cake flour.
Why Make Your Own Cake Flour?
Cake flour, with its lower protein content, produces cakes that are lighter, more tender, and have a finer crumb than those made with all-purpose flour. However, you might not always have cake flour on hand, or it may not be readily available in your local grocery store. Knowing how to make your own cake flour from all-purpose flour solves this problem, providing a cost-effective and convenient solution for achieving that delicate cake texture. Plus, it helps reduce kitchen clutter!
The Science Behind the Swap
The secret to cake flour lies in its lower gluten content. Gluten, a protein found in wheat flour, develops when mixed with liquid and provides structure to baked goods. Too much gluten leads to tough, chewy results, desirable in bread but undesirable in cakes. All-purpose flour typically contains between 9-12% protein, while cake flour has only 6-8%. By removing some of the all-purpose flour and replacing it with cornstarch, which is pure starch and contains no protein, you effectively lower the protein content of the mixture. This results in a more tender and delicate crumb.
The Simple Two-Step Process
Creating your own cake flour is quick and easy. Here’s how:
- Measure 1 cup of all-purpose flour. Use a dry measuring cup and level it off with a straight edge.
- Remove 2 tablespoons of flour. This is crucial to lowering the protein content.
- Replace the removed flour with 2 tablespoons of cornstarch. Make sure to level off the cornstarch for accurate measuring.
- Whisk the mixture thoroughly to ensure the cornstarch is evenly distributed throughout the flour. This is essential for consistent results.
Types of All-Purpose Flour
While the process is the same, the specific protein content of your all-purpose flour can affect the final result.
| Type of All-Purpose Flour | Protein Content (Approximate) | Impact on Cake |
|---|---|---|
| Unbleached | 10-12% | Slightly firmer cake, good structure |
| Bleached | 9-11% | Softer cake, more tender crumb |
| Bread Flour | 12-14% | NOT recommended for this process; too high in protein |
For best results, use bleached all-purpose flour if available. If you only have unbleached, the cake will still be good, but it might have a slightly firmer texture.
Storing Your Homemade Cake Flour
Once you’ve made your cake flour substitute, store it in an airtight container in a cool, dry place, just as you would regular flour. You can prepare a larger batch ahead of time and have it ready whenever you need it. Be sure to label the container clearly to avoid confusion with your regular all-purpose flour.
Common Mistakes to Avoid
- Not measuring accurately: Using too much or too little flour or cornstarch will affect the cake’s texture. Always use dry measuring cups and level them off.
- Skipping the whisking step: Thoroughly whisking the mixture ensures the cornstarch is evenly distributed, preventing pockets of concentrated starch in the batter.
- Using baking powder or baking soda instead of cornstarch: These are leavening agents, not protein replacements, and will not achieve the desired result.
- Using too much homemade cake flour in a recipe designed for regular flour: This substitution is only suitable for recipes specifically calling for cake flour.
- Ignoring protein content of initial flour While this article has generalized AP flour protein content, check your flour label as some brands will have a notably different protein level, and adjust the amount of cornstarch accordingly.
Troubleshooting: What if my cake is still tough?
If your cake still comes out tough, even with homemade cake flour, consider the following:
- Overmixing the batter: Excessive mixing develops gluten, leading to a tough cake. Mix only until the ingredients are just combined.
- Baking at too high a temperature: High heat can cause the gluten to develop too quickly.
- Using old or expired baking powder: Baking powder loses its effectiveness over time, which can affect the cake’s rise and texture.
- Using the wrong type of flour: Ensure you are not using a very high-protein flour like bread flour for this substitution.
Frequently Asked Questions (FAQs)
1. Can I use tapioca starch instead of cornstarch?
While cornstarch is the most commonly used and readily available option, tapioca starch can be used as a substitute. However, tapioca starch absorbs more liquid than cornstarch, so you may need to adjust the liquid content in your recipe slightly. Start with a smaller amount of tapioca starch and adjust as needed.
2. Does this method work for gluten-free cakes?
No, this method is specifically for converting all-purpose wheat flour into a cake flour substitute. For gluten-free cakes, you need to use a blend of gluten-free flours designed for baking.
3. Can I make a large batch of homemade cake flour and store it?
Yes, you can make a larger batch and store it in an airtight container in a cool, dry place just like regular flour. Be sure to label it clearly!
4. Will the taste of my cake be different if I use homemade cake flour?
Generally, no. The difference in taste will be negligible. However, the texture will be noticeably lighter and more tender compared to using only all-purpose flour.
5. Is it better to buy cake flour or make my own?
That depends on your needs. If you bake cakes frequently, buying cake flour is more convenient. However, if you only need it occasionally, making your own is a great way to save money and avoid storing a specialized ingredient. Freshly-made substitutions are often just as good as the original!
6. Can I use self-rising flour in place of all-purpose flour to make cake flour?
No, self-rising flour already contains baking powder and salt. Using it with this method will disrupt the balance of ingredients in your cake recipe.
7. What is the shelf life of homemade cake flour?
Homemade cake flour will have the same shelf life as the all-purpose flour used to make it. Check the expiration date on your all-purpose flour.
8. Does this method work for all cake recipes?
This method works best for cake recipes that specifically call for cake flour. It may not be suitable for denser cakes or those with a high fat content, such as pound cakes.
9. How do I adjust the recipe if I’m using homemade cake flour in place of all-purpose?
You should not adjust the recipe at all. The entire point of this conversion is to make your AP flour function exactly like cake flour. If the recipe calls for cake flour, follow it exactly.
10. What if I don’t have cornstarch?
While cornstarch is the best option, you can use arrowroot powder as a substitute in a pinch. Use the same amount as you would cornstarch.
11. Can I make a chocolate cake using homemade cake flour?
Yes, homemade cake flour works perfectly well in chocolate cake recipes. The lighter texture will enhance the cake’s moistness.
12. What happens if I add too much cornstarch?
Adding too much cornstarch can result in a cake that is too crumbly and dry. It’s crucial to measure accurately to avoid this issue.