Curious to know what is the difference between buying cake & pastry flour vs. just cake flour? What will it do to my recipe if the recipe only calls for cake flour?
ACake flour has a gluten content of 7-8% and pastry flour has a slightly higher gluten content of 9%. More gluten = a more dense product.
I have no idea what "cake & pastry flour" is, maybe a mixture of the two?
No they are two different flours. Technically you can use them interchangeably. The pastry flour has more gluten then the cake flour and will give your a slightly more open (less fine) crumb then the cake flour.
Thanks for your quick responses, I appreciate it and I won't take the chance to use cake & pastry flour with my cake recipe just in case...