I measure flour by the dip-and-sweep method because it is the most efficient method for American home bakers. The rival measuring method, spoon-and-sweep, has the cook spoon the flour into a measuring cup, then sweep off the excess, which gets all over the place. Yes, weighing is best, but kitchen scales just aren’t standard equipment in our kitchens yet. However, to accommodate those bakers who prefer weighing, there is a conversion chart.
Always use a metal or plastic dry-volume measuring cup. Dry ingredients will mound in a glass cup and the measurement will be inaccurate. Conversely, always use a liquid measuring cup for measuring liquids.
To measure by the dip-and-sweep method, stir the flour to loosen it. Dip the cup into the flour to fill it without packing. Using a knife or your finger, sweep off the excess flour to level the top with the edge of the cup.
Cake flour will incorporate best into batters if sifted first. Sift a generous amount of cake flour (about twice as much as the recipe’s measurement) into a deep bowl. Then measure the flour by the dip-and-sweep method.