Is pastry flour the same as cake flour?

Here's a breakdown:

Similarities:

* Both are low in protein: This is key for tender baked goods. High protein flour (like all-purpose) makes tough baked goods.

* Both create delicate textures: This makes them ideal for pastries, cakes, and other delicate baked goods.

Differences:

* Protein content: Pastry flour typically has a protein content of around 9%, while cake flour has a protein content of around 7.5%. This slightly lower protein content in cake flour makes for a more tender and finer-crumbed cake.

* Starch content: Cake flour generally has a higher percentage of soft starch, which contributes to its fine texture.

In a nutshell:

* Cake flour: Best for delicate cakes where tenderness is paramount.

* Pastry flour: More versatile, good for pastries, biscuits, and some cakes.

Substitution:

You can often substitute one for the other, but keep in mind that:

* Using pastry flour in a cake recipe might result in a slightly denser cake.

* Using cake flour for pastries might make them slightly more fragile.

Ultimately, the best flour for your recipe depends on the desired texture and the recipe itself.