How would this cake perform with cake & pastry flour?

thanks!

I try to limit the types of flour I keep on my shelf. I keep cake & pastry flour. I also have bread flour. I was wondering if for a cake the cake & pastry flour would be even better. Or would it be better to use a combination of the cake & pastry four to emulate all purpose flour?

meant to further ask if it be better to use a combination of the cake&pastry flour and bread flour to emulate all purpose flour?