Back to Recipes
To Make Cake Flour
A historical baking tip from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). excellent for sunshine or angel cakes
A historical baking tip from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). excellent for sunshine or angel cakes
Preserved exactly as written in the original source
sift three or four times and use for cakes
Modern guidance to help you succeed with this vintage recipe
Mixing all-purpose flour with cornstarch dilutes the protein content, mimicking commercial cake flour's lower gluten levels (8-10% vs. 10-12%). The cornstarch acts as a tenderizer by interfering with gluten formation, resulting in cakes with a finer crumb and more delicate texture. Multiple siftings incorporate air and break up any lumps, ensuring even distribution of the cornstarch throughout the flour for consistent results in angel and sponge cakes.
This cake flour substitute can be made weeks or months in advance. Store in an airtight container in a cool, dry place. Sift or whisk before each use to reincorporate any settling.
Store in an airtight container in a cool, dry pantry for up to 6 months. Keep away from moisture and strong odors. If the mixture develops an off smell or shows signs of pest activity, discard and make fresh. For best results, label the container with the date mixed.
AI-generated tips from Chef Cecil's culinary database
This cake flour substitute can be made weeks or months in advance. Store in an airtight container in a cool, dry place. Sift or whisk before each use to reincorporate any settling.
Store in an airtight container in a cool, dry pantry for up to 6 months. Keep away from moisture and strong odors. If the mixture develops an off smell or shows signs of pest activity, discard and make fresh. For best results, label the container with the date mixed.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
