<<Disclaimer: Verify this information before applying it to your situation.>> Came across an interesting fact in an old file: Julia Child in JULIA CHILD'S KITCHEN chapter XIV "Cake flour, by the way, is made from a special part of the wheat grain near the germ: it is mostly starch with very little gluten. YOU CAN SUBSTITUTE CORNSTARCH (CORN FLOUR IN ENGLAND...)FOR CAKE FLOUR IN ANY RECIPE THAT CALLS FOR CAKE FLOUR". I have seen and heard several references to the fact that if you run out of cake flour you can use regular, all purpose flour--you just use less of it. I believe you remove 2 tablespoons of flour per cup. (I may be wrong on the exact amount). Now, the question that comes to mind is--if you can remove from regular flour to become cake flour ( I assume you'd better sift it several times), then if you add to cake flour do you get all-purpose flour? Would a cup and 2 Tablespoons of cornstarch act the same as all purpose flour in recipes? This has interesting possibilities. Ann