The Best Substitute for Cake Flour and Self-Rising Flour in Baking

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The Best Substitute for Cake Flour and Self-Rising Flour in Baking
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As it turns out, both cake flour and self-rising flour can be easily faked at home, using ingredients that you most probably already have on hand.

, however, as it requires stronger, higher-protein-content bread flour—but that's another story.

Here's the good news, though: Even if you don't have cake flour immediately on hand, you, too, can have featherlight baked goods by using good old all-purpose flour. You can replicate cake flour by measuring out the same amount of all-purpose flour as the measure of cake flour called for. Then, remove two tablespoons of flour for every cup of all-purpose flour you're using, and replace each of those tablespoons with cornstarch. And in grams: 100 grams of sifted cake flour can be subbed with 85 grams sifted all-purpose flour plus 15 grams cornstarch.

So, if your recipe calls for 2 cups of cake flour, measure out 2 cups of AP flour, remove 4 tablespoons, and add 4 tablespoons of corn starch. If your recipe calls for 3 1/2 cups of cake flour, you'll remove 7 tablespoons, and so on and so forth. Whisk together your flour and cornstarch, and then sift. A lot. About five times, actually. Since we're aiming for lightness, you want your hacked cake flour to be very-well aerated, with the corn starch completely integrated. Sorry for the inconvenience, but it wasn't our idea—

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