Want Soft, Fluffy Cakes? Add This Ingredient To Your Flour!
You'll wonder why you never did it before!
While flour will always be useful, you still want cakes that are soft, fluffy and have a fine crumb so it not only tastes great, it can melt in your mouth because it’s so tender. One of the ways to do that is to use cake flour, and you probably don’t always have that. It can go stale or develop bugs if you don’t use it often enough so unless you’re always baking, it’s just not practical to have it stocked.
The good news is that there is an easy, simple fix to make your all-purpose flour just as good as store-bought cake flour.
Use some cornstarch! Cornstarch is made from corn and unlike flour, doesn’t develop gluten. While gluten is great for bread and other dough, you don’t want it developing when you make a batter. That’s where cornstarch comes in. By replacing some of the flour with cornstarch, you limit the amount of gluten you develop while mixing your batter.
Here’s to do: For every cup of all-purpose you need for your recipe, replace 1 to 2 tablespoons with cornstarch. Then sift thoroughly and use as stated in your recipe. That’s it.
It’s an easy and simple switch to make your baked goods more tender without changing the recipe.