How to make your own cake flour substitute
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Stop using the wrong flour when you’re making sponge cake. A sponge cake is supposed to be light, fluffy, light, and lovely—and it’s all about the kind of all-purpose flour you’re using. I always recommend an all-purpose flour with a protein level of 9%, and that in combination with potato starch gives you a super light, lovely sponge cake. Now, if you don’t have 9% where you live, 10% or even 11% is totally fine too, because the potato starch will still help lighten it up. But 9% is my personal
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