Cake Flour vs. All Purpose Flour

I think it would work since this is a rather delicate cake to begin with. Good luck!

Sometimes... The difference between the two is the protein level of the flours. Cake flour is low in protein, AP is a little higher. The protein develops into gluten. Generally in a cake, you do not want to develop a lot of gluten as the gluten will give it a more chewy texture, like bread. If you are substituting cake flour for ap flour in a cake, I would say it is a safe switch.