Very fine and powdery
For a smoother texture.
You will end up with a different look and texture if you do, but it is possible.
When you add flour to a cheesecake recipe or see a recipe that calls for flour, the purpose is to adjust the texture and the way the cheesecake is baked. When there is flour or another starch present in a cheesecake it makes the texture denser and more cake-like. When there isn't a starch present in a cheesecake, this is the kind of recipe where usually it calls for a spring form pan, a water bath and lower temperature and this often will result in a smooth and creamy texture.
No, cake flour is much finer, giving cakes light texture. You would be better of substituting regular all purpose flour
Usually, cake flour has less gluten in it so the finished product will be lighter in texture. Some recipes need the gluten.
While it may upset purists out there, you can use any type of flour for anything. The texture and volume will vary and may not be exactly what the book says it is supposed to be, but it will still work. Using regular flour instead of cake flour is going to give it a slightly heaver texture. It's not the end of the world.
Sugar cookies are crunchy because of the crunchy texture of the flour.
solid
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Gluten is a protein found in flour. Gluten is "worked up" by kneading bread dough and provides the chewy texture desired in bread.
They will have a slightly firmer texture, but they will probably taste better.