cake flour substitute

Quick answer: Cake flour is a finely milled, low-protein wheat flour (about 7–9% protein), usually bleached. Less protein means less gluten, which is why cakes baked with it come out tender, light, and finely crumbed. Out of it? For every 1 cup, use 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons of cornstarch,…