Ingredients
- From Food52
Preparation
Step 1
Cake Flour:
You can replicate it by measuring out the same amount of flour that your recipe calls for, replacing all-purpose flour for cake flour. Next, remove two tablespoons of flour for every cup of flour you're using, and replace each of those tablespoons with cornstarch. So, if your recipe calls for 2 cups of cake flour, measure out 2 cups of AP flour, remove 4 tablespoons, and add 4 tablespoons of corn starch. If your recipe calls for 3 1/2 cups of cake flour, you'll remove 7 tablespoons, and so on and so forth.
Whisk together your flour and cornstarch, and then sift. A lot. About five times, actually. Since we're aiming for lightness, you want your hacked cake flour to be very-well aerated, with the corn starch completely integrated. Sorry, it wasn't my idea—Alice said you have to.
Self Rising Flour:
This variety already has salt and baking powder mixed into it, so recipes that call for it typically won't require additional salt or leavening. It's a very big deal in Southern cooking, especially in biscuits, and it's also pretty simple to replicate: for every cup of self-rising flour that your recipe calls for, measure out one cup of all-purpose flour and add 1/4 teaspoon salt and 1 1/4 teaspoons baking powder.
So, if your recipe calls for 2 cups of self-rising flour, you'll measure out 2 cups of all-purpose flour, and add 1/2 teaspoon salt and 2 1/2 teaspoons baking powder.
Whisk everything together, and then sift. That's right, about five times total. Aeration, you know. Alice's orders.