When all you have on hand is all-purpose flour, fear not! Transform it into cake flour with this easy method: Measure one cup of all-purpose flour, removing two tablespoons.

Use it as a direct 1:1 substitute for all-purpose flour in cakes, muffins, and cookies, as well as fruit desserts like crumbles and crisps.

Make your own all-purpose flour, which is typically 10% to 11% protein, by mixing together a slightly higher-than-half ratio of bread flour (12% to 14% protein) and cake flour ...

Since bread flour has a higher protein content than all-purpose flour, it’s able to develop more gluten. This leads to bread with more chew—a desirable characteristic in pizza dough ...