I’ve already talked about flour here and how its composition may interfere directly on what we bake inside our kitchens. Remember this post? If you haven’t read it yet, it’s big but very interesting so you can understand, for instance, why the same recipe has a different result between you and your neighbor.
On that post, I talk about the famous cake flour. It’s not available in Brazil, at least not officially. Its low protein content helps the baking of cakes and cupcakes, because it makes the batter fluffy and light, with tender crumbs.
Since we can’t have cake flour ready to buy in our beautiful Brazil, we can always mimic the same effect down in our kitchen. I have to remind you all that this is just a substitution. The right cake flour is produced with a low protein content, down in the factory. But this method I’m about to teach can simulate the effect it brings to baking products.
Homemade Cake Flour
Yields: 2 cups
4 tablespoons cornstarch
1 – Get your cups and spoons and prepare two big bowls and a sifter.
2 – Measure out two tablespoons of cornstarch inside the measuring cup. Fill the rest with flour, always spooning it in. When it’s filled, scrape the excess with a spatula or a knife.
3 – Sift it inside one bowl. Repeat the process with the other spoons of cornstarch and flour.
4 – Now you need to sift this mixture at least 5 times back and forth. We need the cornstarch to be totally incorporated to the flour, and the mixture to be aerated. Sift away!
Voilá! Now you have your own cake flour, homemade style. It’s a easy substitution for the flour we cannot buy here in Brazil.
Keep it in a sealed bowl. I also recommend that you sift it again a couple times before using it in any recipe.