Cake flour is a type of flour specifically designed for baking cakes. It has a lower protein content, usually around 7-9%, compared to all-purpose flour, which makes it ideal for creating tender and light-textured cakes. The fine texture of cake flour helps to produce a delicate crumb, resulting in a soft and airy final product. To make cake flour, soft wheat is typically used, which contributes to its lower gluten formation. Many bakers prefer to use cake flour for recipes like sponge cakes, pound cakes, and layer cakes to achieve the desired fluffiness and moisture. It can often be substituted with a mixture of all-purpose flour and cornstarch if cake flour is unavailable.