David Harmon wrote:
> On Sun, 13 Mar 2011 12:00:19 -0800 in rec.food.cooking, Mark Thorson
> > wrote,
>> His reasons are that the ingredients are better measured,
>> and they use ingredients that you can't get.
>
> It's not that people can't get cake flour, but why bother when they
> already have "all purpose"?

Because they're not the same! Yes, you can use all purpose flour in some
cakes. But if the recipe calls for cake flour then that is what you need.
It won't work to substitute the other.