Cake flour is generally used in more delicate baked goods such as cakes and cookies. It creates a very light, fluffy cake which is due to it's lower protein content. The added starch in the flour helps hold larger amounts of fat and sugar without "collapsing", giving it a light, fluffy texture, rather than a heavier, condensed brownie-like texture.
All Purpose Flour
For every (1) cup of all purpose flour (remove 2 Tbs of flour) and add 2 Tablespoons of cornstarch in its place to =
Cake flour should not be used to make bread, as it does not contain enough protein to form a proper gluten.
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