All purpose Vs. Cake flour?

I've never used cake flour even when the recipe calls for it.

My cakes are outstanding.

Cake flour is made from winter wheat that is harvested in the spring; all purpose is made from standard wheat. Cakes made with cake flour will be fluffier and finer - you need to use 1 cup + 2 Tbs. of cake flour for each 1 cup of all-purpose. Since you're making cupcakes, which by nature are going to fluffier than if made in a cake pan, I'd stick with the all-purpose. Otherwise you're likely to end up with a cupcake that's way too fluffy and delicate to hold its shape. On the point of flavor, they really don't taste particularly different; it's primarily a texture thing.

In a pinch a substitute can be made with ¾ cup sifted bleached all purpose flour and two tablespoons of cornstarch.

No matter what you do though, the protein or gluten levels will be higher. More gluten, more structure, less crumb. Cake will be slightly tougher.

Cake flour has 50% less gluten than all purpose. (8% as opposed to 12%)

- chef instructor

all purpose is just that and can be used as a bread, cake or pastry flour . extra sifting will make it more like the pastry but generally not necessary. Bread flour is made from hard wheat and pastry from soft wheat all purpose is a blend of both. Self rising has baking powder added .

The protein is different in cake flour than all purpose flour. You can substitute at your own risk

http://bakingbites.com/2007/05/subbing-all-purpose...