Cake flour is a finely milled flour made from soft wheat, which has a lower protein content than all-purpose flour. This lower protein level helps create a tender and delicate texture in baked goods, making it ideal for cakes, pastries, and some cookies. Typically, cake flour has about 7-9% protein, compared to 10-12% in all-purpose flour. It is often bleached, which further improves its baking qualities and gives it a lighter color. When using cake flour, recipes may require adjustments in liquid and leavening agents to achieve the desired results.