Welcome to the Cake Decorators Q&A
Using Cornflour in baking
I’ve been doing a bit of research about flour and how it affects the texture of a sponge cake. I’ve found an article about ‘Cake flour’ that is used a lot in the US but not so much here in the UK. It suggests that using plain flour and baking powder and to substitute an amount of plain flour to replace it with cornflour would give a ‘cake flour’. This is supposed to give a soft close textured crumb. I have 2 questions about this, has anyone ever tried using cornflour in their baking and what ratio of flour would you replace with cornflour.
Thank guys x
I’ve been doing a bit of research about flour and how it affects the texture of a sponge cake. I’ve found an article about ‘Cake flour’ that is used a lot in the US but not so much here in the UK. It suggests that using plain flour and baking powder and to substitute an amount of plain flour to replace it with cornflour would give a ‘cake flour’. This is supposed to give a soft close textured crumb. I have 2 questions about this, has anyone ever tried using cornflour in their baking and what ratio of flour would you replace with cornflour.
Thank guys x
Hi Jude3011
There is lots of information online on how to make cake flour, in the main the suggestion is for every 1 cup of all purpose flour remove 2 table spoons and replace with 2 tablespoons of cornflour. I cup of flour = 150g, tablespoon should be level and = 12.5g. The combined flours should be sifted well before use.
Cornflour just makes the cake crumb softer, is great for extra light sponge cakes like chiffon. Mrs Jones has used cornflour in her cupcake recipe http://www.cakeflix.com/online-cake-decorating-courses/mrs-jones-vanilla-cupcakes which many members have baked up to great satisfaction.
In the past I have used this method of substitution as an experiment by increasing cornflour slightly to see the results. I found overly increasing the cornflour will produce a dry papery crumb so it is important to get the balance right. I just buy 00 flour as I need it if making extra light sponges, some types of pastries and for making sauces.
I think the best way to get a feel for something is to experiment with it. In baking what works for some people may not for others.
Can I use corn flour in baking cakes
? Thanks and God bless you.
Hi nancyodungide
Yes you can, just use the substitutions as explained above. ?
Hi elaine77
Cupcake recipes can be scaled up to make a cake. However, as you will already know, the bake time will increase.
You’ll need to keep an eye and nose on the cake as each recipe is different. Once you’ve scaled and baked one recipe and gauged the timing, you’ll be able to scale up any cupcake recipe.
Hope this helps 🙂
