The cornstarch will help mimic the lightness of cake flour, which is perfect for light, fluffy cakes that still need structure, such as chiffon or angel food cake. [2] X Research source
Avoid the “digging” technique when measuring flour. Digging the cup into a bag of flour can pack extra flour into the measuring cup, which makes the cake denser. The main difference between cake flour and all-purpose flour is that all-purpose has more protein, more gluten in it than cake flour. This will work in a pinch, but the texture will still not be quite the same.
Sifting will combine and aerate the flour mixture, which will help make the cake light and fluffy. [5] X Research source
For example, if the recipe calls for 1/2 cup (70 g) of cake flour, use 1/2 (75 g) cup of all-purpose flour and replace 1 tablespoon (14. 8 ml) (25 g) of flour with 1 tablespoon (14. 8 ml) (10 g) of cornstarch.
You could also use 1 tablespoon (14. 8 ml) of arrowroot powder as an even healthier alternative for organic cornstarch. However, arrowroot is harder to use if you haven’t baked with it before, and it changes your cake’s texture and cooking time.
You can also use white wheat flour, but then you’ll need to add another 1 tablespoon (14. 8 ml) (10 g) of cornstarch or arrowroot powder. This type of flour will also add a strong wheat flavor to whatever you’re baking. [9] X Research source
Removing 2 tbsp (25 g) from 1 cup (150 g) will leave 7/8 cup (125 g).
