Cake flour is a softer kind of flour. As its name indicates, it’s really good for making cakes because they will bake up softer and fluffier, which is what you want in a cake. I call for it in my All-the-Sprinkles Birthday Cake. If you don’t have any at home, you can use this recipe to make your own; multiply the recipe to make as much as you need.
Makes 1 cup (142 grams)
1 Remove 2 tablespoons of the flour, then add the 2 tablespoons of cornstarch back in. Sift together well.
2 Transfer the flour to an airtight container. Label it with the type of flour and the date so you remember what it is and when you made it. Use within 12 weeks.