How to Make Your Own Cake Flour & the Scoop on Lemon Chiffon Cake Day

Did you know that yesterday was National Lemon Chiffon Cake Day? I had no idea, hence this post should have been posted yesterday. :)

Are you asking yourself what a lemon chiffon cake is? Well then, you’re in for an educational lesson on deliciousness. Chiffon cakes are typically flavored with fruit, and in the case of today’s national holiday, that would be lemon, but strawberries or other presentable fruits like blueberries or even sliced kiwi could be great combinations. Harry Baker (yes, Baker) invented this cake back in 1927. The funniest part about the creation of the chiffon cake is that he was an insurance salesman, who turned into a caterer … [resource, here.]

But my story today about our lemon chiffon cake goes like this. Our friends were coming over for a yummy salmon dinner last weekend, and my daughter Abby agreed to make my friend Jenny a surprise birthday cake.

I’m such a lucky mom, to have a daughter who loves to bake.

One conclusion that I’ve come up with about “bakers” is that they are very patient people. My friend, Pam, also loves to bake, and she’s one of the most patient and beautiful people I know. Abby is similar. (Recent picture of Abby taken by her Daddy.)

Two ingredients were missing from my kitchen last Friday, and I did not want to go back to the store.

Missing ingredients: Cake flour and cocoa.

Don’t you hate it when you go to make a recipe and you’re missing an ingredient?

Abby changed recipes (another sign of a good baker!) to make a delicious lemon chiffon cake (instead of a beloved-chocolatey-some-kind-of-wonderful), and we ended up googling how to make our own cake flour.

How to make cake flour:

1 3/4 cups all-purpose flour
1/4 cup cornstarch

– To make two cups of cake flour, combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch.

– Put 2 tbsp of cornstarch in the bottom of a 1-cup measuring cup, then fill the cup as usual with all-purpose flour and level top. Repeat process to get your two cups.

It’s really that easy!

We enjoyed this lovely cake (made with fresh Meyer Lemons) and we were honored to be able to help Jenny celebrate another year.

When you run out of ingredients, do you first try to create on your own, or do you run to the store?

Have you ever made your own cake flour?

Want to try some YUMMY lemon cake recipes from my friends?

Recipe Girl makes Lemon Truffle Cake
She Wears Many Hats makes Lemon Buttermilk Cake
Two Peas and Their Pod makes Lemon Ricotta Pound Cake
Healthy Green Kitchen makes Meyer Lemon Olive Oil Cake

13 comments on “How to Make Your Own Cake Flour & the Scoop on Lemon Chiffon Cake Day”

  1. Wow, thatÂ’s a really clveer way of thinking about it!

  2. You really are lucky that Abby loves to bake! I remember you telling me that about her when we first met last year! I am not super patient so maybe that’s why I don’t fall into the baking category very well, lol.

    The cake looks so delicious. Lemon desserts are one of my favorite kinds!!

    And yes, when I’m missing an ingredient (which happens alot) I tend to run to the internet for answers! Good to have this cake mix recipe on hand!

  3. How lovely! Such a smart young lady to change up recipes. I have never made my own cake flour, but as much as I use it, this will be a handy recipe to stick in my cookbook.

  4. I love this picture of our friends! Thanks again for a lovely evening P & S

  5. Yummy! Kaitlynn loves to bake and about a month or so ago made a banana chiffon cake that was sooo good! This sounds yummy too. If I am out of an ingredient, I will google a replacement first before shifting recipes. I’ve done it with brown sugar (making my own with white sugar and molasses) and making my own powdered sugar by grinding regular sugar in my Vitamix!

  6. That cake looks delicious! Your daughter Abby is growing into such a beautiful girl! I love that picture of her!

  7. oh…and the lovely cake too! We LOVE all things lemon around here! :)

  8. I just made a cake the other day for an auction–8 actually–and one of them called for cake flour. How I wish I had thought to “google” making my own! Instead, I made that dreaded, time consuming, “what a waste of gas” trip to the store! Thank you for sharing this wonderful tip!

  9. I never knew you could make your own cake flour! What a great tip! Thanks!

  10. Awesome timely post – yay – my girls are working on their Master Baker badge in Keepers at Home and chose the Cake Baking badge to begin the journey. This week they both will make a 1 bowl cake, next week or the week after a “chiffon” cake is on the docket, and this post just made my day! Can’t wait to see how the cakes all turn out and see if I can avoid putting on 20 lbs. during this journey w/my girls! :)

  11. Sandy,
    Thanks so much for the tip on cake flour! I volunteered to make two birthday cakes for my great-nephews celebrating their birthday on the same day (1 and 3) and was going to need a lot of cake flour to make the recipe for their cakes. This will save me a lot of $$$ and time as well! God always provides exactly what we need exactly when we need it!
    Thanks again,

  12. Who knew that’s all it was? I thought it had to do with the grind of the wheat. Good to know.

    Beautiful girl. I can tell it’s on the inside too.

  13. We have a prolific Meyer lemon tree. I think I’m going to have to try every one of the recipes you linked. Thanks for the inspiration and the directions for making cake flour, I know I’m out of that.


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