TIA
You can make your own cake flour by removing 2 Tbsp. of flour and substituting it with cornstarch. I like to so half and half of the cake flour and the all purpose in my recipies so it's a little more stable.
If I remember correctly, the cake flour brand is Soft As Silk. It comes in a box the size of a cereal box and has a cake on the front. My understanding is that cake flour is made from winter wheat as opposed to summer wheat. Apparently winter wheat is softer and produces a finer grain for a more delicate cake. I had never heard of the cornstarch replacement. Regular flour will always be OK. However, if you have a truly delicate cake or very simple item like a madeline, cake flour might be in order. If you are having trouble with a certain recipe it might be worth trying.
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