Cake flour is a type of flour that is made specifically for baking cakes, cookies, and other baked goods that require a delicate texture. However, there are other synonyms you can use when referring to cake flour. These include "soft wheat flour," "pastry flour," and "low-protein flour." These alternatives are all finely milled, low-protein flours that yield a tender, crumbly texture in baked goods. The difference between these flours is the protein content, with cake flour being the lowest at around 8-10%. Soft wheat flour and pastry flour have slightly higher protein contents, around 10-12%, which can make them more versatile for different types of baking.