Ingredients
- of 1 cup:
- Cake flour
- 443 85 15 your own "cake flour" as shown on page 443 in the Cake Bible by combining 85 grams of bleached all-purpose flour and 15 grams of cornstarch.
- 3.5 3.5 oz/100 gm
- 4 spooned: 4 oz/114 gm
- 4.5 & sweep: 4.5 oz/130 gm
- rising cake flour: Baking 911:
- 1 1 1 1/2 1/2 flour plus 1 1/2 tsp baking powder & 1/2 tsp salt
- of 1 cup AP flour:
- 4 4 oz/114 gm
- 4.25 spooned: 4.25 oz/121 gm
- 5 & sweep: 5 oz/145 gm
- weights from The Cake Bible
- BAKING CONVERSION CHART:
- 29, 2009. 29, 2009. From Cook’s Illustrated.
- Guidelines for converting ounces into grams.
- CONVERSIONS FOR COMMON BAKING INGREDIENTS
- INGREDIENT..................OUNCES......GRAMS
- 1 1 1 cup all-purpose flour…..... 5…........... 142
- 1 1 1 cup cake flour …..............4…........... 113
- 1 1 1/2…........156 cup whole wheat flour….....5 1/2…........156
- 1 1 1 cup granulated (white) sugar….7…... 198
- 1 1 1 cup packed brown sugar (light or dark)....7….... 198
- 1 1 1 cup confectioners’ sugar…....4….........113
- 1 1 1 cup cocoa powder…............3…...........85
- MAKING CAKE FLOUR
- 1, 2010. 1, 2010. From Cook's Illustrated.
- to you don't have cake flour on hand, here's how to make your own.
- 6 to 8 to to percent protein, cake flour imparts a more tender, delicate texture to baked goods than all-purpose. Here's how to make an approximation.
- 2 2 7/8 1 cornstarch + 7/8 cup all-purpose flour = 1 cup cake flour
- King Arthur AP flour:
- 1 1 4 5/8 = 4 5/8 oz
- 2 1/2 2 1/2 7/8 cups =11 7/8 oz (11.5625)
- 5 5 23 3/4 7 3/4 3/4 oz =1 lb + 7 3/4 oz (23.125)
- —
- 1/4 1/4 1/8 cup corn starch =1 1/8 oz
- 2 to pinch when you can't get cake flour, put 2 tablespoons of cornstarch in your measure, then add AP flour to fill the cup. The cornstarch helps lower the protein level per cup of flour. MJR @ KAF
Preparation
Step 1
http://www.kingarthurflour.com/tips/homemade-self-rising-flour.html
homemade self-rising flour
Self-rising flour is flour with baking powder and salt already added. A staple in many Southern recipes, it's traditionally milled from softer, lower protein wheat, which is what grows in the South; and it produces softer, more tender baked goods than all-purpose or higher-protein flours.
Homemade self-rising flour can be used in any recipe that calls for self-rising flour. To replicate soft, Southern-style self-rising flour, start with our Perfect Pastry Blend (10.3% protein) or Unbleached Pastry Flour (8.0% protein), instead of all-purpose; and add baking powder and salt as directed in the recipe below.
If you use King Arthur All-Purpose Flour (11.7% protein) to make homemade self-rising flour, be prepared to increase the liquid a bit in any recipes you use it in (to account for this flour’s higher protein level); and expect the results to be a bit less tender.
whisk the following together thoroughly:
1 cup King Arthur flour (see options above)
1 ½ teaspoons baking powder
¼ teaspoon salt
Note: If you weigh your ingredients, Unbleached Pastry Flour weighs 3 3/4 ounces per cup; Perfect Pastry Blend, 4 ¼ ounces.
Use as directed in your recipe.
to make a larger amount of self-rising flour:
8 cups King Arthur flour (see options above)
4 tablespoons baking powder
2 teaspoons salt
Whisk together thoroughly. Store in an airtight container at room temperature.