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www.thespruceeats.com/how-to-make-cake-flour-304314

Light, fluffy cakes call for flour with very little protein. For this desired texture it's recommended to use cake flour. But if you desire to make bread, you'll need to opt for a flour with a lot of protein, and all-purpose flour works best.

www.food.com/recipe/how-to-make-cake-flour-424532

Measure out the amount needed for your recipe. I always measure out 6 cups of all purpose flour. For every 1 cup of flour remove 2 Tbsp of flour. Now add 2 Tbsp of Cornstarch for every 1 cup of flour. (replacing the tablespoons of flour taken out). Sift 5-6 times and it's ready-to-use cake flour.

www.wikihow.com/Replace-All-Purpose-Flour-with-Cake-Flour

Swap 1 cup and 2 tbsp (128 grams) of cake flour for each cup (128 grams) of all-purpose flour. Because all-purpose flour is denser than cake flour, you have to use a little extra cake flour to make up the total volume called for in the recipe.

sallysbakingaddiction.com/cake-flour-substitute

You need a stronger flour like all-purpose flour. I stick to cake flour when making vanilla cake, white cake, pineapple upside-down cake, red velvet cake, and other cakes where a fluffy texture is favorable. I’ve been successful substituting cake flour for all-purpose flour to create a softer funfetti cake. Make a 1:1 substitution with no ...

cakewhiz.com/how-to-make-homemade-cake-flour

Only 2 Cake Flour Ingredients! All purpose-flour; Cornstarch; The key is SIFTING! You need to sift these 2 ingredients multiple times because it allows the cornstarch and flour to mix together thoroughly.

www.cookinglight.com/.../all-purpose-flour-vs-cake-flour-whats-the-difference

All-purpose flour is, well, an all-around good flour to use for baking breads, cakes, muffins, and for mixing up a batch of pancake batter. All-purpose has protein content of 10-13% and it will perform very well, time after time. But if you want to make really soft cake layers, reach for cake flour.

www.thespruceeats.com/how-to-make-cake-flour-p2-3057755

Cake flour has five to eight percent protein content as compared to all-purpose flour's 10 to 13 percent. In baked goods, the gluten protein helps all of the ingredients bind together. The more protein in a flour, the more sticky and thick your batter or dough will be.

www.epicurious.com/ingredients/substitute-flour-all-purpose-cake-self-rising...

Cake flour is little more than all-purpose flour mixed with a bit of cornstarch to lighten it up. What makes it unique is its low protein content—roughly 8% compared to the 10% to 11% found in ...

www.youtube.com/watch?v=vtI-w22Mnkc

Make your own cake flour & self rising flour using ALL PURPOSE FLOUR.

www.epicurious.com/ingredients/best-all-purpose-flour-for-baking-article

All-purpose flour is a workhorse ingredient so we knew we wanted to test brands to determine the best—but the best at what, exactly? It can be used in everything from pasta dough and cakes to ...