Wednesday, July 22, 2009

Sub. for cake flour

I just learned a new trick I thought I would share with you. I hope you can use it.

1 3/4 cups all-purpose flour
1/4 cup cornstarch
1To make two cups of cake-and-pastry flour (cake flour), combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch; proceed with your recipe.
2The easiest way to do this substitution is to put 2 tbsp of cornstarch in the bottom of a 1-cup measuring cup, then fill the cup as usual with all-purpose flour and level top. Repeat process to get your two cups.
3If you only need 1/2 cup of cake flour, put 1 tbsp cornstarch in bottom of 1/2 cup measuring cup, then fill and level as above.

I am going to attempt this tomorrow when I try to make a sponge type strawberry shortcake. Wish me luck!!


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