Cake flour vs all-purpose flour?

This will explain what cake flour is and how to substitute all-purpose flour when a recipe calls for cake flour.

http://www.wisegeek.com/what-is-cake-flour.htm

Just like bread flour has more gluten than a/p, cake flour has less gluten than a/p. It gives a tenderer product. To mimic cake flour, take out 2 tsp. of a/p from each cup, and replace it back w/ cornstarch. Next time you are at the grocery, look for Swan's Down or SoftasSilk, both cake flour brand names. They are in a cardboard box, not a paper bag like most flour.

Cake flour is the finest milled there is, it is very fine powdery flour

All Purpose flour is next in fine milling.

Bread flour is not milled nearly as fine but finer than whole wheat or graham whole wheat flours.

You can sift or fluff it up really well and just use the measure of All purpose. It will not be as fine a finished product as if you had used the cake flour, but will work just great.

Don't worry about it for brownies. Cake flour is finer ground and has some corn starch in it. The main thing with brownies is not to overcook it. The all purpose will do fine.

1 cup of cake flour equals 3/4 cup all purpose flour plus 2 tbsp. cornstarch.

Just sift the all puprose a couple of times.

i think it's a finer or thicker -- just use all-purpose, i always do, and you can even sift it to make it a little better. hope this helps :-)