Cake flour is an ingredient called for in nearly every recipe involving cake (it almost goes without saying, doesn't it?). However, from my own personal experience, cake flour can be expensive and an annoyance to buy. Not only do you have to find cupboard space for the all-purpose and whole wheat flour, but now you have to make space for the cake flour too?
I just don't think that's going to happen.
Luckily, cake flour is a snap to make.
For every 2 cups of cake flour the recipe calls for, add 1 3/4 cups all-purpose flour and 1/4 cup (4 tablespoons) cornstarch.
2 cups cake flour = 1 3/4 cups all-purpose flour + 1/4 cup cornstarch
1 cup cake flour = 7/8 cups all-purpose flour + 2 tablespoons cornstarch
So, you may be wondering, why should I bother using cake flour instead of all purpose? There are scientific reasons for doing so, but it really boils down to two reasons: 1) Cake flour makes cakes much lighter and less dense. 2) Cake flour also lends a more velvety texture to baked goods than all-purpose (the crumb is smaller).
If you don't typically use cake flour, give it a try and you'll notice the difference it will make to your cakes and baked goods. You won't be able to turn back.
* I'm trying out a new mini-series, Tuesday Tips, to give you shortcuts and new tricks to use in the kitchen. Let me know if you're interested in hearing more!