Table of Contents
For every 1 cup of all-purpose flour called for in the recipe, use 1 cup plus 2 tablespoons of cake flour. This accounts for the difference in weight between cake and all-purpose flour.
Preheat oven to 350°F. Butter and lightly flour 3 (9-inch) layer pans. Sift flour and then lightly spoon 3 cups of the flour into a large measuring cup. Then sift the already-sifted cake flour with the baking powder and salt into a bowl; set aside.
For every 1 cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour and add 2 tablespoons of cornstarch. Sift together and proceed with the recipe as written.
If you end up with plenty of cake flour but are out of all-purpose, you can perform a similar swap in the opposite direction. Try this substitution for your baked good: For every 1 cup of all-purpose flour called for in the recipe, use 1 cup plus 2 tablespoons of cake flour.
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