Ever wondered the difference between flours? Aside from the scientific answers such as the levels of protein, the parts of the wheat kernel they come from, more noticeable differences (at least to the home baker) can be identified in the final product. Simply put...
Cake Flour: creates a softer cake.
Pastry Flour: not as soft as cake flour, but more so than all-purpose flour.
All-Purpose Flour: creates a denser cake. (note: I use this for my carrot cake, but the apple sauce and oil eliminate the "dense" problem).
If you combine cake flour and all-purpose flour (2:1 ratio), you'll end up with......Pastry flour.
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