I followed the recipe from this website for red velvet cake. It just said to use flour.It did not specify which kind.I used my cake flour and my cake did not rise very far.I could tell when I put the batter in the pan it wasn't enough.I used 9" like it said.Is there a difference between the cake and regular flour? If a recipe calls for "flour" what do I assume to use? Thanks so much
Jamie
there is a difference between cake flour and 'regular' flour which is all-purpose flour. in all the cake baking classes i've taken, all the instructors explained the various flours with regard to softness, protein content, gluten formation, and all of that. i don't remember any of the specifics. the only thing i know and remember is that cake flour is softer and lighter than AP flour. and depending on the brand, it's usually pre-sifted so you don't need to sift prior to measuring. since cake flour is lighter and softer, 1 cup of cake flour will weigh less than 1 cup of AP flour. therefore, if you did a one-to-one exchange, your could be off because you'll either have too little or too much flour. there is a way to sub one for the other, but i don't know the formula.
when a recipe says flour, i have found out from experience that it usually means AP flour.
in one of my baking classes, the instructor, who used to own his own bakery, said he never used cake flour. he used AP flour and he never sifted and he said he never had a problem. he said it's all in how you mix the batter. don't overmix or you'll toughen the batter. after that, i have made cakes using AP flour when cake flour was called for and I used a one-to-one substitution and i didn't have a problem. like he said, it's all in how you mix it. too much, and the cake will be tough.
I have cake flour and all purpose flour. I prefer all purpose. I believe the gluten is lower in the cake four but it didn't rise well for me either.
I prefer white lily myself. My cakes always come out light and fluffy just like I like them.
I use pastry flour in my cookies and they come up light and crisp every time.
Theresa 
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