For every cup of cake flour* you need:

1. Sift together 1 cup plain flour + 2 tbsp cornflour.
2. From this, measure out the 1 cup of ‘cake flour’ you need.
3. Sift the measured 1 cup of ‘cake flour’ again when you add it to your recipe.

Thank you, Smitten Kitchen!

*What’s the difference anyway? Cake flour = less protein and less gluten = cakes that are less dense, less chewy and less ‘bound’ (i.e. softer and fluffier). Thank you David Lebovitz. Now if you don’t mind, I’m off to try my hand at those lamingtons…