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Making Cake Flour

By Cook's Illustrated Published March 2010

If you don't have cake flour on hand, here's how to make your own.

With just 6 to 8 percent protein, cake flour imparts a more tender, delicate texture to baked goods than all-purpose. Here's how to make an approximation.

2 tablespoons cornstarch + 7/8 cup all-purpose flour = 1 cup cake flour