Welcome to the Cake Decorators Q&A
Can You Use Cornflour Instead of Plain Flour?
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
CakeFlix Guidance
Can you use cornflour instead of plain flour?
You can use cornflour instead of some of the plain flour in certain cake recipes, but it is not a straight swap for the whole amount. A little cornflour can help give a sponge a softer crumb. Replacing all the flour is a different matter and is unlikely to give you the cake you were expecting.
If you have reached for the cornflour because you have run out of plain flour, it is usually better to choose another recipe rather than replace it spoon for spoon.
What is the difference between cornflour and plain flour?
Plain flour is made from wheat and contains proteins that form gluten when mixed with liquid. This helps provide structure in baking.
In the UK, cornflour is the fine white starch commonly used to thicken sauces. American recipes call this cornstarch. It does not provide the same gluten structure as wheat flour.
You may also see searches asking, “Can I use corn flour instead of plain flour?” Check the packet before following any advice: in some countries, corn flour means finely ground maize rather than the white starch sold as cornflour in Britain.
Can I use cornflour instead of plain flour in a sponge cake?
For a softer sponge, a recipe may use a combination of wheat flour and cornflour. The important part is getting the balance right. Adding more cornflour does not automatically make a better cake, and too much can leave an unpleasant dry or fragile crumb.
For a practical example, try Mrs Jones’ Vanilla Cupcakes tutorial, which uses flour and cornflour together. Follow the recipe’s quantities rather than making an extra substitution.
Can you make cake flour with cornflour?
A mixture of plain flour and cornflour can serve as a homemade cake flour substitute. However, it will not necessarily behave exactly like the cake flour specified in every recipe.
King Arthur Baking’s guide to making a cake flour substitute gives a measured method using wheat flour and cornstarch. Remember that its American term “all-purpose flour” broadly corresponds to UK plain flour.
Cornflour also contains no raising agent, so it cannot replace the raising power of self-raising flour. Keep any baking powder quantities as directed by your chosen recipe.
If you are experimenting, make a small batch first and note the quantities and results. For an important celebration cake, stick with a recipe you have already baked successfully.
Need more Important Information on Baking and Cake Decorating?
Learning about how to make and store ganache is just one of 39 lessons covered in the CakeFlix Diploma, which, along with 1,800+ tutorials from 100+ of the world’s top cake artists, comes as part of your CakeFlix membership from only £5.17 a month (billed annually).
Vanilla Cupcake Tutorial – made with flour and cornflour
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
CakeFlix Guidance
Can you use cornflour instead of plain flour?
You can use cornflour instead of some of the plain flour in certain cake recipes, but it is not a straight swap for the whole amount. A little cornflour can help give a sponge a softer crumb. Replacing all the flour is a different matter and is unlikely to give you the cake you were expecting.
If you have reached for the cornflour because you have run out of plain flour, it is usually better to choose another recipe rather than replace it spoon for spoon.
What is the difference between cornflour and plain flour?
Plain flour is made from wheat and contains proteins that form gluten when mixed with liquid. This helps provide structure in baking.
In the UK, cornflour is the fine white starch commonly used to thicken sauces. American recipes call this cornstarch. It does not provide the same gluten structure as wheat flour.
You may also see searches asking, “Can I use corn flour instead of plain flour?” Check the packet before following any advice: in some countries, corn flour means finely ground maize rather than the white starch sold as cornflour in Britain.
Can I use cornflour instead of plain flour in a sponge cake?
For a softer sponge, a recipe may use a combination of wheat flour and cornflour. The important part is getting the balance right. Adding more cornflour does not automatically make a better cake, and too much can leave an unpleasant dry or fragile crumb.
For a practical example, try Mrs Jones’ Vanilla Cupcakes tutorial, which uses flour and cornflour together. Follow the recipe’s quantities rather than making an extra substitution.
Can you make cake flour with cornflour?
A mixture of plain flour and cornflour can serve as a homemade cake flour substitute. However, it will not necessarily behave exactly like the cake flour specified in every recipe.
King Arthur Baking’s guide to making a cake flour substitute gives a measured method using wheat flour and cornstarch. Remember that its American term “all-purpose flour” broadly corresponds to UK plain flour.
Cornflour also contains no raising agent, so it cannot replace the raising power of self-raising flour. Keep any baking powder quantities as directed by your chosen recipe.
If you are experimenting, make a small batch first and note the quantities and results. For an important celebration cake, stick with a recipe you have already baked successfully.
Need more Important Information on Baking and Cake Decorating?
Learning about how to make and store ganache is just one of 39 lessons covered in the CakeFlix Diploma, which, along with 1,800+ tutorials from 100+ of the world’s top cake artists, comes as part of your CakeFlix membership from only £5.17 a month (billed annually).
Vanilla Cupcake Tutorial – made with flour and cornflour
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 🙂
