Baking Substitutions

Oh, how I go nuts when I’m in the middle of a recipe just sure that I have a particular ingredient (besides, with my obsession of food storage, I always have loads of food storage!), only to find out half-way through that Oops! You thought wrong!

In the middle of making a wonderful citrus pound cake (yummy!), which calls for 6 oz. cake flour (about 1 1/2 cups), I only had 3.8 ounces. Poo. I rummaged through my walk-in food storage closet, the garage freezer and the indoor freezer wondering how I could be so careless! My new goal is to be much more conscientious of the gas my car uses, so I knew running to the store was out of the question. Well, I promptly threw in 2.2 ounces of AP unbleached flour. The results?

Yech! Yah, when the recipe calls for cake flour – they mean cake flour! So, imagine my annoyance when I remembered today that 7/8 cup AP flour + 2 Tablespoons Cornstarch = ~one cup of cake flour. But, a lesson learned will save me from another kitchen disaster. Besides, that’s one more kitchen ingredient I don’t have to stock up on!

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