Let’s talk about cake flour!
You might recognize cake flour as that ever-present box in the back of your parents’ refrigerator. Maybe that’s just me. My mom always had a box of cake flour in the fridge.
Cake flour is a finely ground flour used in many (but not all) cake recipes. Cake flour has a lower protein content of about 8%, as compared to a 10-11% protein content in all-purpose flour. The protein is important! It helps to add structure to our cakes. The lower protein content of cake flour ensures that our cake layers have structure and a soft and light (not tough) texture. Cake flour is especially important in chiffon or Angel Food Cake. Cake flour is our friend, and we should have it in our pantry… but we probably don’t.
You may be fresh out of cake flour when the need for cake arises. I understand this all too well! Luckily, we can easily make a substitute for cake flour using ingredients you probably already have in your kitchen: all-purpose flour and cornstarch. Good news, right?