Makes 3½ cups cake flour
Cake flour is low enough in protein that it will quickly hydrate into a batter without much mixing, but also strong enough that it will lift properly to ensure even baking and a moist, light interior. All-purpose flour (a 50/50 blend of pastry and bread flour) typically has a protein content between 10 and 11 percent. Cake flour, in contrast, has a lower protein content—between 8 and 9 percent. Make your own cake flour! The results are feathery light, highly moist, and very tender. I use a blend of Carolina Ground type 75 pastry flour and type 75 bread flour with Bob’s Red Mill cornstarch. The cornstarch lowers the overall protein and inhibits gluten development.
INGREDIENTS
1½ cups bread flour
1½ cups pastry flour (low protein)
½ cup cornstarch
TOOLS YOU’LL NEED
Measuring cups
Medium-size mixing bowl
Flour sifter
Airtight storage container
Toss together the flours and cornstarch in the medium bowl.
Sift the mixture twice, or until it is thoroughly combined.
Transfer the cake flour into an airtight storage container.
Keep it in a cool and dry place.
Use as needed.