Ran out of cake flour? Don’t panic. DIY it: For every cup of all-purpose flour, remove 2 tablespoons, then add 2 tablespoons of cornstarch. Sift it five times. Yes, five.
No self-rising flour? Make your own: 1 cup all-purpose + 1½ teaspoons baking powder + ½ teaspoon salt. Mix like a mad scientist.
Pro tip: Never store them in the same container. You’ll grab the wrong one at 7 a.m. on a sleepy Sunday. That’s how you get salty, flat pancakes. Trust me.
Cake Flour vs Self-Raising Flour
Funny detail: In the UK, “self-rising” is called “self-raising.” They think we’re lazy. We think they’re fancy. It’s a flour beef.
Also, cake flour is sometimes labeled “superfine” or “pastry flour” in stores. Check the protein content. If it’s under 8%, you’re golden.
