Corn starch mixed with all-purpose white flour makes a handy and convenient cake flour substitute.
Sometimes I wonder where we’d be in life without substitutions. Are you with me on this? 🙂
And, aren’t substitutions how we sometimes stumble onto new recipes?
I know I’ve discovered some recipe gems just because I didn’t have the particular ingredient a recipe called for. And, when a new ‘munged’ recipe comes out tasting much better than the original, that’s when you’ll find me wildly pumping my hand in the air and doing a happy dance, celebrating my brilliance (or desperation), at my success. 🙂
Because, I’m sure I’m going to find myself in the same situation the next time I bake – without cake flour. 🙂
And…, that’s exactly where I often find myself in creating and trying new recipes. Elbows deep into the ingredient list, having not pre-read it beforehand, and finding myself on a line item that I didn’t anticipate.
Gulp. Like cake flour.
And to add insult to injury, because I do a lot more cooking than baking…, I didn’t even realize there was such a thing as a flour specifically for cakes. How special are they? 🙂
I suppose with something special like a cake, which is usually at any celebration, they deserve their own special flour. Don’t you think?
And, when we forget to invite them to the party (or our pantry), it’s good to know that there’s a substitute!
- 1 cup all-purpose flour, minus 2 tablespoons
- 2 tablespoons corn starch
- Add 1 cup of flour to a bowl, and remove 2 tablespoons, replacing the 2 tablespoons of flour back in the canister.
- Add 2 tablespoons of corn starch to all-purpose flour (replacing the 2 tablespoons of flour you removed).
- Sift thoroughly ensuring the flour and corn starch are well-mixed.