If a recipe calls for 1 cup of cake flour but you only have all-purpose flour, what measuring adjustments or preparations might you consider (such as sifting, or removing a tablespoon per cup) to approximate the proper volume or weight, and how does this relate to weight vs. volume differences?

Question

No cake flour? Learn what measuring adjustments you can make with all-purpose flour to approximate the right amount for your recipe.

Answer 1

To substitute all-purpose flour for cake flour, use 1 cup of all-purpose flour, remove 2 tablespoons, and then add 2 tablespoons of cornstarch. This approximates the lower protein content of cake flour.

Detailed Explanation:

Cake flour has a lower protein content (typically 6-8%) than all-purpose flour (typically 9-12%). This lower protein content results in less gluten development, leading to a more tender and delicate crumb in baked goods. All-purpose flour, with its higher protein content, creates more gluten, resulting in a chewier texture.

To mimic cake flour using all-purpose flour, you need to reduce the protein content. The most common method involves removing some of the all-purpose flour and replacing it with cornstarch. Cornstarch is a pure starch and contains no protein, effectively diluting the protein content of the all-purpose flour mixture.

Here's the step-by-step process:

1. Measure 1 cup of all-purpose flour.
2. Remove 2 tablespoons of the all-purpose flour.
3. Add 2 tablespoons of cornstarch to the remaining all-purpose flour.
4. Whisk the mixture thoroughly to ensure the cornstarch is evenly distributed.

This mixture can now be used as a substitute for 1 cup of cake flour in your recipe. Sifting the mixture is optional but recommended, as it helps to further distribute the cornstarch and create a lighter, more consistent blend.

The reason this works relates to the difference between weight and volume. While a cup is a volume measurement, the weight of a cup of all-purpose flour is slightly different than a cup of cake flour due to the protein content and milling process. By removing a small amount of all-purpose flour and replacing it with cornstarch, we are not only reducing the protein but also slightly altering the weight and density to more closely resemble cake flour.

Pro Tip:

For best results, weigh your flour instead of measuring by volume. A kitchen scale provides more accurate and consistent measurements, especially when substituting ingredients. 1 cup of cake flour typically weighs around 4 ounces (113 grams).