Cake Dough Recipe – Shame passion

Cake flour is a readymade dough mixture we can use for baking cake, cupcake or any soft bake. Using this flour, cooked cake gives the texture of the type of fluffy and soft bakery style that we all like. Cake flour is not easily available everywhere, so I started making it at home. Once you try to use this mixture, you can feel the difference in the texture of your cake.

You can also prepare it in bulk if you bake regularly. This is very easy and most cakes are well mixed in batsmen. The method is super easy and takes just 2 minutes. You all need maida and corn flour, regular white corn flour that we use for soup or sauce. I just whisk it well using a fork or small whisk and store it in a dry container.

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About cake flour

Cake flour is a simple mixture of all purpose flour (maida) and corn flour in a certain proportion. It is used to make the cake soft, fluffy and light. Since it contains less protein than regular flour, it helps to achieve a tender insertion and airy texture. This mixture works great for sponge cake, muffin and cupcakes.

It keeps the batsman air and helps the cake grow with a mild soft texture. Apart from this, I think the cake does not drown when I use it. Sieve it once, then mix well and store it. This dough makes soft and fluffy cake.

I came to know about this when I started learning baking basics. Most international dishes mention cake flour, but we do not easily find it here. So I started making it myself already using the ingredients present in the kitchen. Since then, I have been using only this homemade version and it works well for my original cake.

I first tried cake flour when I was testing a vanilla sponge cake and saw that it turned out to be much soft than before. After that, I always started keeping a small jar of prepared cake flour in my baking shelf.

If you are someone who bakes often, this mixture will be really useful. This dough works to make homemade cooked gifts in one stroke. Try it and stock your pantry with homemade cake flour.

Cake flour video

[embed]https://www.youtube.com/watch?v=cn54sq01ruq[/embed]

Cake flour material

• Meda – This is the main component. I use regular store-bred flour. After measuring 1 cup, remove 2 tbsp from it. This is an accurate amount that we need.
• Corn flour – It is added to reduce gluten in maida. It makes the dough more soft and gives lightness to that bakery style. Use plain white corn flour that we usually use for soup and sauce.

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How to step by step cake flour

1. First measure 1 cup flour (maida) – 110 grams.

2. Scoop out to measure 1 tbsp.

3. Using a spatula and remove 2 tbsp of flour from it.

4. Now 2 tbsp of corn flour which is 16 grams. Level and measurement.

5. Corn flour measured for 2 tbsp flour. So it is basically removing 2 teaspoons of flour and adding 2 teaspoons of corn flour to it.

6. Cup remedy for a sieve.

7. Keep it well for the mixture.

8. A quick mixture. Homemade cake flour is ready.

Store in a clean jar. Measure it when mentioned as cake flour and use it.

Expert tips

• Do not leave corn flour – Corn flour is what makes this mixture special. This helps to make the cake more soft and spongy. If you leave it, you are simply using maida again.
• Measurement right – It is important to remove the exact 2 tbsp flour from 1 cup, then add equal amounts of corn flour. Try not to guess, use the appropriate measurement spoon for this.
• Whip – Sieving is always the best so that it is equally mixed.
• Store clean and dry – Always use a clean dried jar or box. Any moisture inside will spoil the dough or make it lose. So make sure that the container is dry before storing.
• Make advance – If you bake often, you can make more and be ready. I usually make 2 to 3 cups and store. It is good for a few months and also saves time.

Service and storage

Cake flour is used only for baking, cupcakes, muffins etc. You cannot use it like regular flour for other recipes. If you are stored correctly then you can store it in airtight for 2 to 3 months. There is no need to cold, just make sure the jar is clean and dry.

General question

1. Can I leave corn flour?

Not necessarily Then it only becomes maida. Corn flour is the main thing that makes the cake flour soft.

2. Is this bakery like cake flour?

Almost only. The bakery may have some added goods in one, but this homemade version works as good as.

3. Can I use it for all cakes?

Sponge works best for cakes and cupcakes. However, not for fruit cake or brownie.

4. Do I sieve it?

Yes, it is better to sieve and use it so that it is equally mixed.

5. Can I store in the fridge?

No need. The room temperature is fine. Just keep in airtight dry container.

If you have any other question about this Homemade cake flour recipe Mail me to sharmispassions@gmail.com. Also, follow me Instagram, Facebook, Pinterest, YouTube And Twitter ,

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