Is there a difference if I exchange the boxed cake flour with regular baking flour? 
Went to the store and they carry only one brand of boxed "cake" flour and the price was pretty steep 
. Wanted to know how much of a difference it made. I have noticed alot of recipes on this site call for "cake" flour.Thankyou in advance for any opinions! 
i read somewhere that cake flour is milled from a different kind of wheat from regular all-purose flour. cake flour also contains the least amount of gluten compared all other wheat flour types and, in my opinion, irreplaceable especially when making light and airy sponge or chiffon cakes.
Ok, this is memory recall from last semester (I'm a culinary student.)
Cake flour has a very low gluten content (gluten is basically what you want the mixture develop so that it holds together...you want a cake to be light and fluffy, so you want less gluten.) Also, cake flour is very smooth and fine, and it is pure white.
All purpose flour is one step down from bread flour, as far as gluten content is concerned (bread flour is very high in gluten.) According to my baking chef at school, you shouldn't use all purpose for cakes, but at home I've never sprung the extra $ and bought cake flour. My cakes always taste great (at least that's what my customers say!) 
Maybe sometime you could try the cake flour and compare a cake with that and a cake with all purpose.
Hope that helps!
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