Place in a bowl. Combine the flour with the other dry ingredients. Things like baking powder, baking soda, and salt will likely also go with the flour. Whisk together all of the dry ingredients. With a whisk. Just get in there and go for it! Whisking is just the aeration we need to create in our flour. Using a whisk is like killing two birds with one stone. The flour is aerated and the dry ingredients are combined.
But wait! What if the recipe calls for 3 cups sifted flour? I promise things will work out. Hold up! Should I sift powdered sugar? You should. Powdered sugar is one ingredient that will meet your laziness with lumps. Rude the lumps not the laziness. Go ahead and sift it before measuring to guarantee you get the right amount. These vintage cakes are still popular for a reason - they are drop-dead gorgeous to look at and lip-smacking good to eat.
Like all things classic, these cakes will always be in style. By Patricia S York December 12, Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission. Save FB Tweet More. For example, delicate treats like angel food cake get their fine, light crumb from sifted cake flour. If the recipe calls for sifting flour with another ingredient—such as cocoa powder—that process both aerates and combines the ingredients.
The most important thing to remember is that unless the recipe specifically tells you to sift flour, don't sift it. Modern flour processors sift flour many times before it leaves the plant, so home bakers rarely need to repeat the process. Flour sold these days is ready to use right from the bag. If your recipe mentions sifted flour in the ingredient list, then you might wonder whether you should sift or measure first. The answer to this question usually depends on the recipe's grammar: If the recipe calls for "2 cups sifted flour," you should sift the flour into a bowl, then measure it.
However, if the recipe calls for "2 cups flour, sifted," you should measure the flour first, then sift it. Before tackling any home cooking, it is important you understand how to read a recipe. Obviously, a sifter—basically a cup with a strainer at the base—is the ideal tool, but if you don't have one, you can use a strainer. Hold a fine-mesh strainer or sieve over a bowl, add the flour to the strainer, and gently tap the side repeatedly until all of the flour has passed through the strainer.
You may need to help the last little bit get through the holes—just move it around with a spoon. Whether or not you sift the flour, you should first ensure that you've measured it correctly. Beautiful, fluffy flour won't help your recipe if you have added too much or too little of it. In the baking world, an inaccurate flour measurement will ruin a recipe. There are incorrect and correct ways of measuring flour.
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