How to Make Cake and Pastry Flour
Looking for a lighter flour for your cakes and cupcakes? My cake and pastry flour recipe is perfect for creating soft and fluffy sponge cakes and cupcakes and it takes 2 minutes to make.
Equipment
- Bowl
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
- 125 grams All Purpose Flour (1 cup)
- 6 grams Corn Starch (1 tbsp - see note)
Instructions
- Weigh out 125 grams (1 cup) of all purpose flour in to a mixing bowl. Remove 6 grams (1 tbsp) of the flour.
- Add 6 grams (1 tbsp) of corn starch.
- Double sift to fully combine the ingredients.
- Use in recipes where cake and pastry flour is required.
Video
Notes
- This recipe makes 125 grams of Cake and Pastry Flour which is equivalent to 1 cup of flour. To make more, simply scale up the recipe as needed. The ratio is for every 125 grams of cake flour needed, remove 1 tbsp of flour and add 1 tbsp of corn starch/flour. For 250 grams, double the amount of flour (to 250 grams), remove 2 tbsp and add 2 tbsp corn starch/flour.
- If you are gluten free, sub the All Purpose Flour with a 1-to-1 GF flour blend mix (I highly recommend Bob's Red Mill).
- Use immediately or store in a mason jar at room temperature for future use.
- Works well in cakes, cupcakes and traybake recipes.
- In most countries corn starch is the same as corn flour and the two are interchangeable. Generally it is used to thicken up sauces but it also works well to lighten flour and icing sugar. That being said, in some countries, corn flour is yellow as it is made from ground corn kernels. This is not the same as the very fine white corn flour that I am using in this recipe. Ensure the one you use is white.
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
