How to make your own cake/pastry flour at home

I'm using unbleached all purpose flour but you can use which ever kind of all purpose you have on hand....maybe not whole wheat though, may be too tough to make soft and fluffy

In a bowl measure 1 cup of flour or whatever amount you need using the one cup as a baseline for how much cornstarch to add.

Remove 2 tablespoons of the flour, again or more if you are doing a larger amount of flour. So that's two tablespoons for each 1 cup of flour. Put it back into your flour container, we don't need it

Add in two tablespoons of cornstarch for every two tablespoons of flour you removed.

Doesn't look like much but now it's time to whisk, whisk until your arm hurts or sift five or six times

Whisk for about three minutes if your arm can take it, if not consider using cans of soup as dumb bells and training up for more flour making ;)

It still doesn't look much different but it is! You now have an ultra soft flour to use in your baking. Cakes, muffins, cookies, cupcakes can all do with some cake/pastry flour not to mention pastries

Grab a zip lock or glass jar and label it....I have a few mystery bags in my pantry. Try using this flour as half of your flour amount in your favourite recipes!! Enjoy!