Oh hey, you can totally make your own cake flour! But wait, what is cake flour and why should you bother?
Cake flour, also sometimes called sponge flour, is a finely milled flour with a low protein content. It’s often used in cakes and pastries to give them a soft and light texture, such as in American baking classics like chiffon cake and angel food cake. If you want your cake to be ultra fluffy for a special occasion, you need homemade cake flour!
I also LOVE using it in cookies to ensure that they are thick, puffy and chewy. Like my perfect chocolate chunk cookies, which are about 2 centimetres tall! You can’t beat a thick cookie where the middle is basically cookie dough!
The cake flour we’ll be making isn’t exactly the same as what’s available in the US, which is bleached flour with a reduced protein content. Instead, we’ll combine plain flour and corn flour, which gives us a more tender flour with less gluten. We’ll also sieve it several times.
How to make your own Cake Flour
- 300g plain flour
- 4 tablespoons corn flour
- two large bowls
- a large sieve
Measure out your flour, and then measure four tablespoons of flour back into your container or packet. Add the cornflour and then sieve the flour and cornflour together. Five times, back and forth in your bowls. I know! But we have to make sure the mixture is perfectly light and aerated. Trust me, it’s worth it!
Use the cake flour in place of plain flour in your special cake or cookies! I usually make it at the point I want it rather than in advance.
Happy festive baking!