今注目を集めている Substituting Cake Flour for All Purpose Flourについて、多角的な視点を整理して公開しています。

First, let’s get schooled in flour chemistry, but make it fun. Cake flour is ground from soft wheat, boasting a lower protein content—usually around 7 to 9 percent. All-purpose flour sits at a sturdy 10 to 12 percent protein, which builds more gluten.

Gluten is that elastic network that gives bread its chew and pizza crust its bite. For cakes, scones, and biscuits, you want less of that stretchy action. Less gluten equals a tender crumb that practically disintegrates on your tongue.

Think of it this way: cake flour is the delicate poet of the flour world, while all-purpose is the reliable, broad-shouldered friend who helps you move furniture. Both are valuable, but you need the right vibe for your bake.

The Simple Swap

The classic baker’s trick is to replace one cup of cake flour with one cup of all-purpose flour minus two tablespoons. Then, add back two tablespoons of cornstarch to the cup. This lowers the overall protein content, mimicking cake flour’s gentle nature.

Sift that mixture together at least twice. Sifting isn’t just for show—it aerates the flour and blends the cornstarch evenly. You’ll feel like a Victorian pastry chef, but with better music.

If you measure by weight, use roughly 120 grams of all-purpose flour plus 15 grams of cornstarch to replace 120 grams of cake flour. Kitchen scales are the unsung heroes of consistent baking.