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CAKE FLOUR
Cake flour is milled from soft white flour. It's lower gluten and higher starch content creates a delicate, velvety texture in baked goods such as cakes and cookies.
Ÿ Cake flour settles as it is shipped to your grocery store. To aerate the flour before using it, sift it or fluff it in the bag with a fork.
Ÿ To measure cake flour, spoon it into the appropriate measuring cup. Level off the top with the flat edge of a knife or spatula.
Ÿ Cake flour is available at regular grocery stores. Look for cake flour in a 2-pound box at rather than a 5-pound bag.
Storing
To keep cake flour fresh, store it in an airtight container up to 6 months. For longer storage, place cake flour in a resealable plastic freezer food bag and store in the freezer for up to 1 year.
Substitutions
For 1 cup of cake flour, substitute 1 cup minus 2 tablespoons all-purpose flour. You also can try substituting 3/4 cup all-purpose flour plus 2 tablespoons cornstarch for every 1 cup of cake flour called for in a recipe. To substitute cake flour for all-purpose flour, use 1 cup plus 2 tablespoons cake flour for every 1 cup all-purpose flour called for in a recipe.
If a recipe for a delicate cake, such as angel food or sponge cake, calls for cake flour, do not try substituting all-purpose flour. Such a substitution could cause the delicate cake to collapse.
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