When grocery stores fail to keep cake flour consistently in stock, bakers can make their own substitute using two ingredients. Add two tablespoons of corn starch to each cup of regular flour, sift the mixture together twice, and measure the cups of flour from the combined mixture.
The method addresses a common frustration among bakers who encounter recipes calling for cake flour but cannot reliably find it on store shelves. By combining all-purpose or regular flour with corn starch, the mixture mimics the lower protein content that gives cake flour its distinct texture in baked goods.
The process requires no special equipment beyond a sifter and standard measuring cups. The double-sifting step is important for evenly distributing the corn starch throughout the flour, which helps ensure consistent results in the final baked product.
This substitution works as a direct replacement in recipes that specify cake flour. Bakers should measure the flour after combining and sifting the two ingredients, not before, to get the correct proportion for their recipe.
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