Homemade Cake Flour Recipe

Cake flour is a readymade flour blend that we can use for baking cakes, cupcakes or any soft bakes. Cakes baked using this flour gives that kind of fluffy and soft bakery style texture which we all like. Cake flour is not easily available everywhere, So I started making it at home. Once you try using this mix, you can feel the difference in the texture of your cakes.

You can even prepare this in bulk if you bake regularly. It's very handy and blends well into most cake batters. The method is super easy and takes just 2 minutes. All you need is maida and corn flour, the regular white corn flour we use for soups or sauces. I just whisk it well using a fork or small whisk and store it in a dry container.

About Cake Flour

Cake Flour is a simple mix of all purpose flour (maida) and corn flour in a certain ratio. It is used to make cakes soft, fluffy and light. Since it has lower protein than regular flour, it helps in getting a tender crumb and airy texture. This mix works great for sponge cakes, muffins and cupcakes.

It holds air in batter and helps cakes rise with a light soft texture. Also I feel the cake doesn't sink in middle when I use this. Sieve it once then mix well and store it. This flour makes soft and fluffy cakes.

I came to know about this when I started learning baking basics. Most international recipes mention cake flour but we don't get it easily here. So I began making it myself using ingredients I already had in the kitchen. Since then, I'm only using this homemade version and it works well for my basic cakes.

I first tried cake flour when I was testing a vanilla sponge cake and noticed it came out much softer than before. After that, I started keeping a small jar of cake flour always ready in my baking shelf.

If you are someone who bakes often, then this mix will be really useful. This flour comes handy to make homemade baked goodies in a jiffy. Do try this and stock your pantry with homemade cake flour.

Cake Flour Video

Cake Flour Ingredients

• Maida - This is the main ingredient. I use the regular store-bought maida. After measuring 1 cup, remove 2 tablespoon from it. That's the exact quantity we need.
• Corn flour - This is added to reduce the gluten in maida. It makes the flour more soft and gives that bakery-style lightness. Use the plain white corn flour which we usually use for soups and sauces.

Similar Recipes

• Banana bread
• Vanilla muffins
• Chocolate muffins
• Choco chip muffins
• Quinoa muffins

How to make Cake Flour Step by Step

1.First measure 1 cup flour(maida) - 110 grams.

2.Using 1 tablespoon measure scoop out.

3.Level it using a spatula and remove 2 tablespoon flour from it.

4.Now take 2 tablespoon corn flour that is 16 grams. Level and measure.

5.Add 2 tablespoon measured corn flour to the flour. So it is basically removing 2 tablespoon flour and adding 2 tablespoon corn flour to it.

6.Add the cup measure to a sieve.

7.Sieve it well for even mixing.

8.Give a quick mix. Homemade cake flour is ready.

Store in a clean jar. Measure and use it when mentioned as cake flour.

Expert Tips

• Don't skip corn flour - Corn flour is what makes this mix special. It helps make cakes more soft and spongy. If you skip it, then you're just using maida again.
• Measure right - It's important to remove exact 2 tablespoon maida from 1 cup, then add same amount of corn flour. Try not to guess, use proper measuring spoons for this.
• Whisk or sieve - Sieving is always best so that it is evenly mixed.
• Store clean and dry - Always use a clean dry jar or box. Any moisture inside will spoil the flour or make it lumpy. So make sure the container is dry before storing.
• Make in advance - If you bake often, you can make more and keep ready. I usually make 2 to 3 cups and store. It keeps well for few months and saves time too.

Serving and Storage

Cake flour is used only for baking soft cakes, cupcakes, muffins etc. You can't use it like regular maida for other dishes. You can store it in an airtight for 2 to 3 months if stored right. No need to refrigerate, just make sure the jar is clean and dry.

FAQS

1.Can I skip corn flour?

Not really. Then it becomes just maida again. Corn flour is the main thing that makes cake flour soft.

2.Is it same like bakery cake flour?

Almost same only. Bakery one may have some added stuff, but this homemade version works just as good.

3.Can I use this for all cakes?

Works best for sponge cakes and cupcakes. Not for fruit cakes or brownies though.

4.Should I sieve it?

Yes it is better to sieve and use it so that it is evenly mixed.

5.Can I store in fridge?

Not needed. Room temperature is fine. Just keep in airtight dry container.

If you have any more questions about this Homemade Cake Flour Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Homemade Cake Flour Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Homemade Cake Flour Substitute

Cake flour is a readymade flour blend that we can use for baking cakes, cupcakes or any soft bakes. Cakes baked using this flour gives that kind of fluffy and soft bakery style texture which we all like. Cake flour is not easily available everywhere, So I started making it at home. Once you try using this mix, you can feel the difference in the texture of your cakes.

Prep Time10 minutes mins

Total Time10 minutes mins

Servings1 cup

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup flour (110 grams)
• 2 tablespoon corn flour (16 grams)

Instructions

• First measure 1 cup flour(maida).
• Using 1 tablespoon measure scoop out.
• Level it using a spatula and remove 2 tablespoon flour from it.
• Now take 2 tablespoon corn flour. Level and measure.
• Add 2 tablespoon measured corn flour to the flour. So it is basically removing 2 tablespoon flour and adding 2 tablespoon corn flour to it.
• Add the cup measure to a sieve.
• Sieve it well for even mixing.
• Give a quick mix. Homemade cake flour is ready.
• Store in a clean jar. Measure and use it when mentioned as cake flour.

Video

Notes

• Don't skip corn flour - Corn flour is what makes this mix special. It helps make cakes more soft and spongy. If you skip it, then you're just using maida again.
• Measure right - It's important to remove exact 2 tablespoon maida from 1 cup, then add same amount of corn flour. Try not to guess, use proper measuring spoons for this.
• Whisk or sieve - Sieving is always best so that it is evenly mixed.
• Store clean and dry - Always use a clean dry jar or box. Any moisture inside will spoil the flour or make it lumpy. So make sure the container is dry before storing.
• Make in advance - If you bake often, you can make more and keep ready. I usually make 2 to 3 cups and store. It keeps well for few months and saves time too.

Nutrition Facts

Homemade Cake Flour Substitute

Amount Per Serving (250 g)

Calories 516 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.2g1%

Polyunsaturated Fat 1g

Monounsaturated Fat 0.1g

Sodium 4mg0%

Potassium 134mg4%

Carbohydrates 110g37%

Fiber 4g17%

Sugar 0.3g0%

Protein 13g26%

Calcium 19mg2%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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