Final answer:
Cake flour has less gluten than all-purpose flour, with cake flour having 7-9% protein content compared to all-purpose flour's 10-12%, leading to a softer and more delicate baked good.
Step-by-step explanation:
Cake flour has less gluten than all-purpose flour. The gluten content in flour affects the structure and texture of baked goods; less gluten results in a softer, more delicate crumb ideal for cakes. Cake flour is milled to a finer texture and typically has around 7-9% protein, which is the indication of gluten content, compared to all-purpose flour's 10-12% protein content.
When using cake flour in recipes, it's important to follow measurements carefully since it can absorb more liquid than all-purpose flour due to its fine texture. For best results when baking cakes or other delicate pastries, cake flour is preferred over all-purpose flour for its lower gluten content and its ability to produce a finer, tender crumb in the final product.