Most cakes (think banana breads, loaf cakes) will turn out just fine with AP. But if you're going for something like an ultra light angel food or white cake, bleached cake flour is the way to go. I think Stella Parks on Serious Eats has written the how/why of her flour preferences.
In general, I use unbleached flour for baking. But I rarely make cakes. Bleached flour will give your cake a finer crumb and texture as well as a bit more volume.
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I will try that with my next cake, I will also check out Stella Parks on Serious Eats.
I will try your advice on my next cake