Substituting Pastry Flour with Cake Flour

Both cake flour and pastry flour have a mild flavor, so substituting one for the other will not significantly alter the flavor profile of your baked goods. However, because pastry flour is slightly less processed than cake flour, it might lend a very subtle nutty or wheat-like undertone that can add a touch of complexity to the flavor. This change is quite minor and may not be noticeable in recipes with strong flavor components like chocolate or spices.