No. Some cake flours contain corn starch. Pastry flour, or all-purpose flour, does not.
yes. They are the same thing. Plain flour is an Australian term where all-purpose is the American.
not same
I would just try it to see how it works. It shouldn't taste THAT different. If not, then spend $4.99 on a bag of all purpose flour.
There is no difference between plain flour and all-purpose flour. They are one and the same. All-purpose (plain) flour does not contain the salt and baking soda that self-rising flour has.
It should smell exactly the same as all-purpose flour. After all, cake flour is just a more refined version of all-purpose flour.
All-purpose flour is the same thing as plain flour. The terms are simply different for different parts of the world. In Australia and the United Kingdom, it is known as plain flour while in the United States and Canada it is known as All-Purpose Flour. This type of flour has a lower amount of gluten protein than bread flour, but more than baking flour so it is balanced and can be used for a wide range of purposes.
All-purpose flour and maida are both types of wheat flour, but they have different levels of refinement. All-purpose flour is a blend of hard and soft wheat, while maida is made from only soft wheat. All-purpose flour has a higher protein content and is suitable for a variety of baking purposes, while maida is finer and often used in Indian cuisine for making breads and pastries.
Yes. All-purpose flour and unbleached flour are usually the same thing. Just be sure that the package doesn't say something like 'self rising', 'bread flour', or 'cake flour' - those ARE NOT all-purpose flour.
Yes.
No. They are NOT interchangeable.
Yes, all cake flour is the same. They are just different brands.
You can sometimes substitute all-purpose flour for whole wheat flour in a recipe. To do this, you would use the same amount. However, not all recipes will turn out if you do this.