Cake flour

Cake flour (soft patent) is made from soft wheat. The flour is chlorinated to further break down the strength of the gluten. It feels very smooth and can be pressed into a lump in your hand. The color is much whiter than bread flour. Because it contains less of the gluten-producing proteins, cake flour yields a more crumbly but lighter texture. It is used in making sponge cakes and other baked goods where a weaker gluten structure is preferable.