1-First Step: Measure 1 cup (120 g) regular all-purpose flour into a bowl. Start fresh here$no packed scoops that add extra weight. If using a scale, hit exactly 120 grams; cups can vary by 10-20g otherwise. This builds the base with all-purpose’s 10-12% protein, which we’ll lighten up next. Pro tip: Fluff the flour in its bag first for accuracy. Takes seconds but makes a big difference in your final bake’s texture.

2-Second Step: Remove 2 tablespoons of the flour from the bowl. Eyeball level tablespoons or use your scale for 16g out. This drops the total flour to about 104g, cutting protein by roughly 20%. Don’t skip$it’s the key to matching cake flour’s low gluten. I once forgot and got chewy brownies$lesson learned! 😅 Spoon it back into your all-purpose bag for later.

3-Third Step: Add 2 tablespoons (16 g) cornstarch to the bowl. Cornstarch (cornflour outside the US) is pure starch with zero protein, so it dilutes the gluten perfectly. Measure level again$too much makes batters gummy. Stir gently at first to avoid puffs everywhere. This neutral starch keeps cakes tender without changing taste.

4-Fourth Step: Mix well until fully combined. Whisk briskly for 30 seconds till no lumps show. A fork works fine$no mixer needed. Even blending ensures your cake rises high and stays soft. Feel it turn silky? That’s the magic happening right there.

5-Final Step: Optionally, sift the mixture twice for even distribution. Use a fine sieve over a sheet or bowl. This aerates it like store-bought cake flour, breaking clumps for fluffier results. Great for finicky recipes like angel food. Now use it 1:1 in place of cake flour$ready for your batter!