Cake Flour Substitute

From: Citruholic

On Mar 10, 2009

I do a lot of baking, but AP flour or self-rising is mostly what I use. It's enough to make sure I have those on hand all the time and they're fresh without having to pay for (what I consider to be) pricier cake flour, too. This simple recipe is invaluable when we run across those few recipes that specifically call for cake flour. I hate buying the whole box of cake flour only to use 1 1/2 cups while the rest sits around waiting for another recipe that calls for cake flour. By that time, I always question whether the cake flour is still "fresh". This way, it's a no-brainer, my AP flour and cornstarch are high turn-around and always fresh in my pantry. Thanks for posting this.

From: Chef #749328

On Feb 26, 2009

Thank you so much for the recipe. I am glad that I don't have to pay $3.59 for a 2-lb box of cake flour.

From: Velvetinenut

On May 21, 2004

Thank you so much for posting this recipe and for including that last bit of instructions at 3! Very baker friendly! It's a keeper!

From: Cocoa#75

On Feb 16, 2005

Thank you, Thank you so much! I was just looking thru the web for substitutes as I do not have any cake flour. The web info isn't very helpful, but you saved me! Thanks a million!