What can you use as a substitute for wheaten cornflour in cake recipe.?

* All-purpose flour: This is the most common substitute for wheaten cornflour in cake recipes. It is made from a blend of hard and soft wheat flours, and it has a moderate protein content. This makes it a good choice for cakes that need a light and fluffy texture.

* Cake flour: Cake flour is a type of all-purpose flour that has been milled to a finer texture. It has a lower protein content than all-purpose flour, which makes it ideal for cakes that need a delicate texture.

* Pastry flour: Pastry flour is another type of all-purpose flour that has been milled to a fine texture. It has a higher protein content than cake flour, which makes it a good choice for cakes that need a sturdy structure.

* Almond flour: Almond flour is made from finely ground almonds. It has a nutty flavor and a dense texture. This makes it a good choice for cakes that need a rich flavor and a moist texture.

* Coconut flour: Coconut flour is made from finely ground coconut meat. It has a sweet flavor and a dense texture. This makes it a good choice for cakes that need a tropical flavor and a moist texture.

When substituting any of these ingredients for wheaten cornflour in a cake recipe, it is important to note that the measurements may need to be adjusted. This is because different flours have different absorption rates. Therefore, it is necessary to adjust the amount of liquid in the recipe in order to achieve the desired consistency.