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Cake flour

Cake flour is made from a low protein ( 6 - 8%), fine-textured soft wheat so the flour contains a high amount of starch and less gluten resulting in lighter, less dense textures or a more "tender, fine crumb" for various cake and pastry items.

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Substitute for cake flour

Best substitute for 1 cup cake flour use 7/8 cup all-purpose flour + 2 tablespoons cornstarch.
Pastry flour or substitute 7/8 cup of all-purpose flour for one cup of cake flour (product will be a bit more dense)

Equivalents

1 pound

4 3/4 to 5 cups sifted

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Nutrition Facts	(USDA#20084)
Serving Size	1 cup unsifted, dipped (137 grams)
Calories	496
Total Fat	1g
Saturated Fat	0g
Cholesterol	0mg
Sodium	3mg
Potassium	144mg
Total Carbohydrates	107g
Dietary Fiber	2g
Sugars	0g
Protein	11g

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