Cake flour vs. all purpose flour?

All purpose flour gluten content is higher which makes a more firm and dense product perfect for light breads and loafs .

Cake flour, which is lighter in gluten which will result in a finer crumbed and more raised cake.

Cake flour is a highly specialized type of wheat flour, intended for use in making cakes, cookies, and other delicate baked goods. Several characteristics differentiate cake flour from other wheat flours, making it unsuitable for certain tasks like baking bread. Many markets carry cake flour, and in a pinch a substitute can be made with ¾ cup sifted bleached all purpose flour and two tablespoons of cornstarch.

All purpose flour is made from a blend of both hard and soft wheat grains. All purpose is the most common kind of flour you'll see at the market, and it can be used in almost all recipes. Other varieties, like self-rising flour and cake flour, are useful for specific recipes.

cake flour had been sifted and is much finer than all purpose flour. cake flour is good for a light cake but you can use all purpose flour just wont be as light