Homemade Cake Flour Recipe – Easy Maida & Corn Flour Blend

Last Updated on 2 months by Neha Deshmukh

Homemade Cake Flour Recipe – Easy Maida & Corn Flour Blend

Ever tried to bake a super fluffy cake and it just… didn’t quite get there? Often, the secret lies in the flour! I used to struggle with this all the time, until I discovered how easy it is to make your own cake flour. It’s a game-changer, honestly, and today I’m sharing my simple recipe with you. This homemade cake flour blend using maida and corn flour is a total lifesaver when you want that light, tender crumb.

Why You’ll Love This Recipe

Let’s be real, sometimes you just want to bake! You shouldn’t have to run to the store every time you need a special ingredient. This recipe lets you whip up cake flour in about 10 minutes, using ingredients you probably already have in your pantry. Plus, it tastes just as good (if not better!) than store-bought, and you control exactly what goes into it.

Ingredients

Here’s what you’ll need:

• 1 cup maida (all-purpose flour) – about 120g
• 2 tablespoons corn flour – about 16g

Ingredient Notes

Let’s talk flour for a sec! Getting the right flour makes all the difference.

Maida (All-Purpose Flour) – Understanding Protein Content

Maida, or all-purpose flour, is the base of our blend. It has a moderate protein content, which is good, but a little too much for super tender cakes. That’s where the corn flour comes in! Different brands of maida can vary slightly in protein content, but don’t stress too much about it for this recipe.

Corn Flour – A Simple Starch Substitute

Corn flour (makai ka atta) is our secret weapon. It’s a pure starch, which helps to dilute the protein in the maida, resulting in a more delicate texture. Don’t confuse it with cornmeal though – corn flour is much finer!

Step-By-Step Instructions

Okay, let’s get baking (well, flour-making!). It’s seriously easy.

1. First, measure out 1 cup of maida. Now, here’s a little trick I learned – it’s best to spoon the maida into your measuring cup and then level it off with a knife. This avoids packing it down and getting too much flour.
2. Remove 2 tablespoons of the measured maida. Don’t discard it, you can use it in another recipe!
3. Add 2 tablespoons of corn flour to the remaining maida.
4. Now, whisk, whisk, whisk! Make sure everything is really well combined. You want a uniform mixture with no lumps. This usually takes about a minute or two.
5. Finally, store your homemade cake flour in an airtight container. I like to use a glass jar, it keeps it fresh.

Expert Tips

A few things I’ve learned along the way…

• Sifting: For an even lighter texture, you can sift the maida and corn flour before combining them.
• Whisking is Key: Don’t skimp on the whisking! It’s important to distribute the corn flour evenly.
• Freshness Matters: While this keeps well, it’s best to use it within a few months for optimal results.

Variations

Want to get creative? Here are a few ideas:

Gluten-Free Adaptation (Using Rice Flour)

If you’re gluten-free, you can substitute the maida with an equal amount of gluten-free all-purpose flour blend.

Using Different Starches

Experiment with other starches! Potato starch or tapioca starch can also be used in place of corn flour, though they might give slightly different results. My friend swears by potato starch for extra softness.

Adjusting for Humidity

If you live in a humid climate, you might need to add an extra tablespoon of corn flour to absorb the moisture.

Scaling the Recipe

Need more or less? This recipe is easily scalable. Just keep the ratio of 1 cup maida to 2 tablespoons corn flour.

Variations in Corn Flour Fineness

The fineness of your corn flour can slightly affect the texture. If yours is a bit coarser, sift it before mixing.

Serving Suggestions

Okay, so you’ve made your cake flour… now what? Use it in any recipe that calls for cake flour! Think:

• Sponge cakes
• Chiffon cakes
• Vanilla cakes
• Cupcakes

It really elevates the texture of these baked goods.

Storage Instructions

Store your homemade cake flour in an airtight container at room temperature. It will stay fresh for up to 3 months. Label the container with the date you made it, just to be sure!

FAQs

Got questions? I’ve got answers!

What is the purpose of cake flour?

Cake flour has a lower protein content than all-purpose flour, which results in a more tender and delicate crumb. It’s perfect for cakes, pastries, and other delicate baked goods.

Can I use this homemade cake flour in all my baking recipes?

Yes! You can use it as a 1:1 substitute for store-bought cake flour in most recipes.

How does corn flour affect the texture of cakes?

Corn flour dilutes the gluten in the maida, resulting in a softer, more tender cake.

What if I don’t have corn flour – is there another substitute?

You can try using potato starch or tapioca starch, but the results may vary slightly. Arrowroot powder is another option.

How long does homemade cake flour last?

Homemade cake flour will last for up to 3 months when stored in an airtight container at room temperature.