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How to Make Your Own Cake Flour

July 18, 2017 by hannahabaffy 2 Comments
cake flour

Why do I even need cake flour? you may be asking yourself. Well, let me tell you, it seems totally unnecessary at first glance, but at times can be the only thing separating you from a truly tender cake. The primary difference between flours is their protein content; protein (aka gluten) is what gives breads and cakes their structure. Gluten is in a sense the keystone in our baking architecture. It holds the weight and gives structural integrity to whatever we’re baking. So it follows that to get the dense chewy structure of bread you would want a flour with a lot of protein. Whereas to get the light airy texture generally equated with cake you would want much less.

So if you find yourself faced with a recipe that calls for cake flour, before ignoring the directions, know that there’s another way. An easy substitution that will allow you to never have to buy cake flour, but never be without it again.

IMG_1660

Do It Yourself

-Start by measuring out 1 cup of All-Purpose Flour. Remove 2 Tablespoons of the flour, sending it back from whence it came. Replace those 2 Tablespoons of all-purpose flour with cornstarch.

-Now for the tedious, albeit necessary step of sifting the flour 4 times. 4 TIMES??!

That’s right, as we are making substitutions here, it is of the utmost importance that we thoroughly combine the cornstarch with the flour to make one unified front in the battle against gluten development. You see, by replacing some of the flour with cornstarch we are replacing some of the gluten with a tenderizing element. The cornstarch along with any fats and sugars in the recipe inhibit gluten development. The fats effectively coat the strands of gluten preventing that really solid structure we expect in bread, and the sugar and cornstarch drink up part of the liquids in the recipe preventing even more of the gluten development.

Starches like potato and arrowroot can also be used but are touchy. Cakes with these starches will cook more quickly and remain moist longer.

Just as you can make your own cake flour, you can also make a passable bread flour by adding a few tablespoons of vital wheat gluten to good old reliable all-purpose Flour. However, I don’t know how much more likely it is for the average layman to have vital wheat gluten lurking in the back of his fridge as opposed to a box of bread flour.

Print

DIY Cake Flour

Never be without cake flour again, with this simple trick.

Keyword Cake, Cakeflour, DIY, Easy, Milkandhoneythebakery, recipe
Total Time 5 minutes
Author hannahabaffy

Ingredients

  • 1 cup All-purpose Flour -2 Tablespoons
  • 2 Tablespoons Corn Starch

Instructions

  1. Measuring out the flour. 

    Remove 2 Tablespoons of the flour, and replace them with 2 Tablespoons of Cornstarch

    Sift together well. 

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About Me

Hi, I'm Hannah. Creator of Milk + Honey and long time curious eater. Join me as I explore the surprising history behind some of the world's most iconic dishes, and figure out the best ways to prepare them.

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milkandhoneythebakery

"By their desserts will I judge them."
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Imagine it: A thick, creamy, salty layer of peanut Imagine it: A thick, creamy, salty layer of peanut butter sandwiched between a crunchy coating of toasted almonds and toffee and a sweet chewy base of dates and oats. Now drizzle that in dark chocolate, and you’ve got yourself these decadent raw chocolate, peanut butter almond bars. 

Vegan, refined-sugar free, and gluten-free, eating responsibly has never felt so indulgent. Get the recipe on the blog this week!
The superiority of chocolate, both for health and The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain.
-Thomas Jefferson

While not necessarily for the health reasons stated, Jefferson’s prediction has certainly come to materialize, at least in my home.
A debate I had with my husband shortly after makin A debate I had with my husband shortly after making this honey-almond “snack cake”: As we sat around “snacking,” we began to discuss what the real difference was between Snack cakes and Snacking cakes. Banal, yet relevant in the moment. 

This arbitrary mystery resulted in a lot of opinions and by the end of it, several unanswered questions. 

So I put it to you, Instagram Family, what is the real difference between Snack cakes and Snacking cakes? Are the terms so similar as to be inconsequential, or do their comparabilities hide deeper differences? 

The perimeters (at least in my mind) are these: Leftover birthday cake that becomes the next morning’s breakfast would definitely be a snack cake. Meaning a snack cake, while sounding laid-back, could be a slice of sophisticated dacquiouse or some other luxurious dessert.
Whereas a snacking cake would be something more along the lines of a sheet cake (like the classic chocolate Texas variety). More than a brownie but less than a layer cake. Something you could take a fork to but would probably just pick up with your hands. 

In short, any cake can be a snack. But not every cake is a snacking cake.

Thoughts?
When confronted by the age old question: ‘chocol When confronted by the age old question: ‘chocolate or carrot,’ which do you choose?
Is it too soon for #pumpkinspice ? Is it too soon for #pumpkinspice ?
Fragranced by delicate basil, rich with parmesan a Fragranced by delicate basil, rich with parmesan and pine nuts, and packing a garlicky punch, our braided pesto bread is the ideal way to use up your garden’s bounty. 

Also it looks impressive. Pull-out all the stops and impress your family and guests with this ultra-easy and rewarding loaf.
Consumed by Olmecs, Mayans, and Aztecs the ancient Consumed by Olmecs, Mayans, and Aztecs the ancient Mesoamericans are remembered as the original chocolate lovers. Considered a sacred beverage among them, cocoa was used during celebrations and religious ceremonies and was thought to lend the drinker strength.

It is said that Montezuma kept a massive storehouse of cocoa beans, and drank 50 golden cups of the stuff a day, decreeing that only those men brave enough to face battle would be permitted to join him in drinking it. Chocolate eventually becoming a regular part of military rations among the Aztecs. 

The belief that chocolate was a powerful elixir that lent its drinker extra virility and strength seems to have made its way into European and US thinking as well and may explain the application of including chocolate or pressed cakes of cocoa powder in US military rations, an operation practiced all the way up to the Vietnam war. 

With piles of historical evidence it would stand to reason that chocolate must be good for me, so I’m going to start making a regular habit of indulging in it. Each bite imbuing me with strength, vim, and vigor. Don’t stay a weakling all your life, join me in making these chocolate pot de creme today and start eating more chocolate.
A creamy savior, ice cream was America’s refuge A creamy savior, ice cream was America’s refuge during Prohibition, and one of our favorite forms of solace during the Great Depression. One might argue that without the aid of ice cream we might not be here today.
"Good apple pies are a considerable part of our do "Good apple pies are a considerable part of our domestic happiness." — Jane Austen
Load More... Follow on Instagram
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