I just made a scratch Strawberry cake and the cake turned out very heavy. The receipe called for cake flour but I didn't have any so I used 2 less tablespoons of flour and 2 additional tablespoons of cornstarch. The receipe also called for sifting of the flour. I didn't. Is that why the cake is so heavy/dense or is it the absence of the cake flour? If I don't have a sifter are there any alternate ways to sift? Any help is grateful as I will be making this cake for a graduation party next weekend.

Yes, the sifting makes a difference. I remember way back (WAY back!) in high school Home Ec being shown the difference between a cup of sifted flour and a cup of non-sifted flour. Sifting adds air and it's a diff of about two tsp's or two Tbsp's (can't recall exactly .... I DID say it was WAY back, ya know!)

I don't sift - but then all my current recipes go by weight, so the amount of flour isn't going to change. but debi is right - that is the reason you need to be clear on whether the recipe is asking for x cups of flour, sifted, or x cups of sifted flour. the first is measured, then sifted (which is how most of the recipes I've worked with are written), but the latter is sifted and then measured. And she's absolutely right there will be a difference (which means the lesson is - go by weight!!!!!!!!)

it dose make a difference..

Yeap it does make a difference. It helps to keep the air in the cake, hence coming out light & spongey once baked.

As for an alternative for a sieve, it is a bit difficult as the sieve is very fine and helps to create the air/fluffiness in the flour. The only other option is maybe fine netting, but again you are going to have to make sure that the netting is as fine as a sieve would be. Best overall option is try and get a seive before you have to do your next order.

You don't need a product called a "sifter" to sift. Just grab a handled sieve (strainer), with the metal mesh, off the kitchen items wall at the grocery store.