Is there a difference between cake flour and pastry flour?

Pastry flour contains 8.5% - 9.5% protein, which is low relative to all purpose (10% - 12% protein) and bread flour (12% - 13% protein). It is used in delicate cakes and pastries, pie crusts, cookies and muffins. . Absorbs less liquid in recipes. ... Cake flour generally has 7% - 8.5% protein.Apr 20, 2006 read more

Unlike other flours, cake flour is usually found in a box. Common brands are Swans Down and Softasilk. According to Baking 911, a sometimes-reliable substitution for 1 cup of cake flour is 1 cup all-purpose flour (preferably bleached) minus 2 tablespoons, and then add in 2 tablespoons cornstarch. read more

Pastry flour will give a lighter texture to the baked goodies. It is more suitable for recipes like cookies, pastries and muffins. Pastry flour can be substituted with a mixture of cake flour and all-purpose flour. These were the highlights of the difference between cake flour and pastry flour. read more

Cake flour has low protein content, around 7-8% while all purpose flour has around 11-12%. 2.Cake flour is made from soft wheat whereas all purpose flour is a combination of both hard and soft wheat. 3.Cake flour is finely ground and chlorinated sometimes as against all purpose flour. read more