Hello everyone :)
Just wondering if there's a difference between cake flour and pastry flour... I wanted to bake my friend a cake for her birthday and found a chocolate cake recipe that asked for cake flour. Well I went to Whole Foods to buy some of the ingredients and they had pastry flour but no cake flour. Well I made the cake (first time baking a cake!), and it uhh.... tasted like chocolate cornbread. My friend graciously ate it (though I did notice some hesitation after the first bite), but I'm wondering if it was due to my substitution that caused the corn bread like consistency (and taste).
But since it was my first time baking a cake... it could've been a LOT of other factors. So I was just wondering what pastry flour actually is... and how it is different from cake flour.