Hi Michelle! Yes, that is correct!

Hi Ash! If you need 3 Cups of cake flour total, you’ll use 2 Tbsp of corn starch per 1 Cup of all purpose flour. This means you could essentially add 6 Tbsp of corn starch (2 Tbsp x 3 Cups) into the first cup and top it off with all purpose flour, then add 2 additional cups of just all purpose flour, then sift all of that together. Hope that helps!

Hi Sherin! It absolutely can.

Hi Amna! I’ve never tried that before but after Googling it, cornflour and cornstarch are the same thing. So yes – that should totally work!

Hi Ripa! It depends. Apparently “corn flour” is a common name for “cornstarch” outside the US, so if that’s the case it will work just fine. But if it’s truly corn flour and not cornstarch, it won’t work the same because they are two totally different substances. True corn flour has gluten in it while cornstarch does not. It also tastes more earthy and has a completely different chemistry. The purpose of the cornstarch is to make the all-purpose flour more fine, and true corn flour won’t do that. So if what you have is truly corn flour and you can’t access cornstarch (or store bought cake flour!), I would say you’d be better off omitting it from the recipe and just sifting the all-purpose flour several times instead of trying to make it with corn flour.