Subsitute for Cake Flourに関する専門家の意見を丁寧に解説いたします。

Cake flour is the secret agent of light, fluffy cakes because it has less protein than all-purpose flour. Less protein means less gluten, which means a tender crumb that practically melts on your tongue.

But here’s the kicker: the average pantry almost never stocks cake flour. We’re all about improvisation—think of it as the culinary equivalent of a MacGyver moment, but with a whisk.

The most common swap is a simple two-ingredient trick that any baker can pull off in 30 seconds flat.

The Cornstarch Hack: Your New Best Friend

For every cup of all-purpose flour, simply remove two tablespoons. Then, replace those two tablespoons with cornstarch.

Sift the mixture together at least three times. This is non-negotiable—sifting aerates the flour and evenly distributes the cornstarch, mimicking that fine, silky texture of real cake flour.

Why does this work? Cornstarch is pure starch with zero protein. It actively blocks gluten formation, giving you a softer, more tender crumb that will fool even the most discerning baker.