Jennie Schacht co-author of the Wine Lover's Dessert Cookbook defines Cake Flour: "Also called pastry flour, cake flour has a finer texture and less protein than all-purpose flour. It is used to make cakes and pastries with a light, tender crumb. In a pinch, you can substitute one cup minus 2 tablespoons all-purpose flour for one cup of cake flour. However, the result may not have quite the same texture."