What type of flour is cake flour?

Here's why it's different:

* Protein Content: Cake flour has a protein content of around 7-8%, while all-purpose flour has 10-12%. Protein in flour contributes to gluten development, which gives dough its structure.

* Fineness: Cake flour is also finely milled, which means the particles are smaller than those in all-purpose flour. This creates a smoother, more tender texture.

* Starches: Cake flour often includes a small amount of added starches, like cornstarch, which further reduces gluten development.

These differences make cake flour ideal for creating light, airy, and delicate cakes.