Cake flour (pastry flour)
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You've probably encountered cake flour, pastry flour, or pastry flour in recipes. It differs from regular all-purpose flour in that it has a lower gluten content. This property results in baked goods that are less dense and lighter and fluffier—just what you need for the perfect cake texture. To avoid the hassle of searching for this flour, which is quite hard to find in supermarkets, you can easily make your own at home by substituting cornstarch for 2 tablespoons per cup of all-purpose flour. It's best to sift the mixture several times to ensure the starch is evenly distributed.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Premium flour - less than 1 tbsp.
- Corn starch - 2 tbsp.
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Cooking the dish according to the recipe:
- Place 2 level tablespoons of cornstarch in a dry measuring cup. Weigh the remaining flour on a scale to make up the remaining amount. Once you've added the cake flour to the dry ingredients, whisk thoroughly.
- Before kneading the dough, remember to sift the flour to ensure even distribution of the starch. Adding cornstarch to the flour prevents gluten formation. Your biscuits, muffins, and rolls will be tender and melt-in-your-mouth.
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