I live in a high Altitude area and baking can be a challenge. I found this great book called " Pie in the Sky". All the baking is done with regular unbleached flour. Recently I came across a recipe for a nother version of pound cake. It asked for cake flour. I went to the store and could only find pastry flour. I was told they are the same. Well my pound cake didn't taste as good as baked with regular flour. Is there a differents between cake and pastry flour? Thanks for your help.

Here are some things I found on the internet:
pastry flour: http://www.ochef.com/821.htm
Cake and Pastry Flour:
http://www.pastryitems.com/baking_information.htm

So it seems pastry flour is more for pie crusts and the like, while cake flour is just for cakes because it's lighter.
HTH

All purpose flour, cake flour and pastry flour are all different.

Cake flour is well sifted and usually includes a bit of cornstarch.

Thanks fo your help ! Am i glad i found "CC"

i always use cake and pastry flour and my cakes are fine...maybe its just the recipe.

Thank you for your help. I baked the poundcake again using plain all purpose flour and it came out great. Mayby Alltitude has something to do with it. Or my baking skills.