Regular flour, also known as all-purpose flour, is like the jack-of-all-trades - it's great for breads, cookies, and muffins. But, if you're looking to make a light-as-air cake, you'll want to reach for the cake flour. It's like the special forces of flour - designed for a specific mission.
Now, here's a fun fact: did you know that cake flour is actually bleached to remove any excess proteins? It's true! This process makes the flour even more tender and delicate. Who knew bleaching could be a good thing?
