'Cake flour' substitute and other irrelevant information including a sponge cake recipe

I have found this posted on a forum, posted by Auzzi. I'm going to re-post it here so I can find it again later :p

2 tablespoons [Australian = 8 teaspoons] of cornflour* placed in a measuring cup and covered with enough plain flour [all-purpose flour] to make up the full measuring cup [1 cup in total]
EQUALS
1 cup cake flour substitute

* either wheaten or maize cornflour can also be used.

2 tablespoons [Australian = 8 teaspoons] of custard powder placed in a measuring cup and covered with enough plain flour [all-purpose flour] to make up the full measuring cup [1 cup in total]
EQUALS
1 cup cake flour substitute

Custard Powder is either based on maize or wheaten cornflour: tweaked during manufacture to produce a pre-mix powder.


NOTES: [totally irrelevant}
Custard powder was invented by a man for his wife who was allergic to eggs - the major ingredient of custard.

Corn in cornflour refers to the fact that corns are the grains, kernels or seeds of cereal crops such as wheat, rye, barley, and maize. Subsequently, Australian cornflour can be either maize or wheaten in origin.

This was also there, I haven't made it yet, but again, am posting it here so I can find it again. It was also posted by Auzzi. Thank you to them.

SUPER SPONGE CAKE
1 Cup Self Raising flour
2 Tablespoons Custard Powder
3/4 Cup Sugar
1/2 Cup Milk
4 oz butter
2 Eggs
Put all in bowl and mix for 6 minutes. Bake 7" sandwich tin [greased andpaper-lined on bottom] in moderate oven for 35 minutes.

When I get around to making it I'll let you know, until then, I'm off to make mexican chocolate cupcakes!