BRING OUT THE BEST IN YOUR CAKES!
Back in the days when I was new to baking, and by this I mean in the days where I began to venture beyond baking things exclusively from box mixes, I didn’t realize there was a difference between flours. I know, I KNOW, but hey, we were all young and dumb at one time or another. Seriously though, I had no idea. Self-rising flour? Wheat flour? All-purpose flour? I was overwhelmed by the types of flour at the supermarket. Not sure what was best for me, I grabbed all-purpose flour, figuring it would help me with most purposes at least. And that’s a good, safe bet, incidentally. All-purpose flour is really versatile for cooking and baking. Though for a lot of things, self-rising flour is better. And then you’re looking at 2 things of flour in your cabinet, stored in 2 identical containers and you hate yourself for not labeling them. Sigh.
Anyway, you can use your all-purpose flour to make both self-rising flour and homemade cake flour. Homemade cake flour will give your cakes more of that lighter feel with a better texture. Not that all-purpose flour would ruin your cake…you’ll just find it to be more dense. Let’s go to the next page (click the Next button below) to discover how to make Homemade Cake Flour.