If you bake a lot of cakes, you may be using cake flour.

Using cake flour results in a smaller crumb and a slightly sweeter flavor than using bleached all purpose flour.

Cake flour is made from a softer winter wheat.
The properties allow it to absorb fat and liquid more easily than all purpose flour.

If you happen to be out of cake flour or just want to see what the difference is between cake and all purpose flour, here is a great substitute to use.

It is not exactly the same as using cake flour, but it is pretty close.

For every cup of cake flour the recipe calls for, you will need to use 3/4 cup bleached all purpose flour plus 2 Tablespoons cornstarch.

If you have never used cake flour before, I think you will be pleasantly surprised at the results you get.