Question: Is Cake Flour tends to make cakes with Less Or Higher dense textures?
About the article "Cake", section "Cake flour".

Candidate passages:
 flour.
Special cake flour with a high starch-to-gluten ratio is made from fine-textured, soft, low-protein wheat.
It is strongly bleached, and compared to all-purpose flour, cake flour tends to result in cakes with a lighter, less dense texture.
Therefore, it is frequently specified or preferred in cakes meant to be soft, light, and or bright white, such as angel food cake.
However, if cake flour is called for, a substitute can be made by replacing a small percentage of all-purpose flour with cornstarch or removing two tablespoons from each cup of all-purpose flour.
Some recipes explicitly specify or permit all-purpose flour, notably where a firmer or denser cake texture is desired.
Angel food cake requires egg whites whipped until they are stiff, Cream of tartar is added to the mixture to stabilize the egg whites.
Remaining ingredients are gently folded into the egg white mixture.
For this method of leavening to work well, it is useful to have flour that has been made of softer wheat; cake flour is generally used because of its light texture.
The softer wheat and the lack of fat causes angel food cake to have a very light texture and taste.
Angel food cake should be cut with a serrated knife, as a straight-edged blade tends to compress the cake rather than slice it.
Forks, electric serrated knives, special tined cutters or a strong thread should be used instead.
Angel food cake is usually baked in a tube pan, a tall, round pan with a tube up the center that leaves a hole in the middle of the cake.
A bundt pan may also be used, but the fluted sides can make releasing the cake more difficult.
The center tube allows the cake batter to rise higher by 'clinging' to all sides of the pan.
The angel food cake pan should not be greased, unlike pans used to prepare other cakes, this allows the cake to have a surface upon which to crawl up helping it to rise.
After baking, the cake pan is inverted while cooling to prevent the cake from falling in on itself.
Angel food cake is sometimes frosted but more often has some sort of sauce, such as a sweet fruit sauce, drizzled over it.
A simple glaze is also popular.
Recently, many chefs (Alton Brown in particular) have popularized the idea of adding aromatic spices such as mace and cloves to the cake. 
Dessert can come in variations of flavors, textures, and looks.
Desserts can be defined as a usually sweeter course that concludes a meal.
This definition includes a range of courses anywhere from fruits or dried nuts to multi-ingredient cakes and pies.
With the many different varieties of desserts the many cultures have different variations.
In modern times the variations of desserts have usually been passed down or come from geographical regions.
This is one cause for the variation of desserts.
These are some major categories in which desserts can be placed.
Cakes- Cakes are sweet tender breads made with sugar and delicate flour.
Cakes can vary from light, airy sponge cakes to dense cakes with less flour.
In addition, small-sized cakes have become popular in the form of cupcakes and petits fours.
Chocolates and candies- Many candies involve the crystallization of sugar which varies the texture of sugar crystals.
Candies can be found in many different forms including caramel, marshmallows, and taffy.
Cookies- Cookies are similar to cakes (the word coming from the Dutch word "koekje" meaning little cake).
Historically cookies were small spoonfuls of cake batter placed in the oven to test the temperature.
Cookies can come in many different forms.
Examples include layered bars, crispy meringues, and soft chocolate chip cookies.
Custards and puddings- These kinds of sweets usually include a thickened dairy base.
Custards are cooked and thickened with eggs.
Baked custards can include crème brûlée and flan.
Puddings are thickened with starches.
Donuts-Donuts are a sweet that can be considered a breakfast or dessert.
It is considered a deep fried dessert made from flour.
It is the shape of a circle, and sometimes has a hole in the center.
There are two-types of donuts: ring-shaped with the circle in the middle, and filled.
A filled donut differs from a ring-shaped donut as it is often filled with fruit preserves, cream, custard or other sweet fillings.
Square-shaped donuts are commonly referred to as fritters.
Fritters are fried and consist of batter or breading that is often filled with fruit, or other ingredients.
Fritters are made up of eggs, milk, batter, deep or pan-fried, wheat flour, cornmeal, or a mix of two can make the batter.
Donuts can be homemade or found at bakeries, grocery stores, and speciality outlets.
Krispy Kreme and Dunkin Donuts are two well-known donut companies that are known for their ring-shaped and filled donuts.
In May 2013, the cronut was introduced by Dominique Ansel at the Dominique Ansel Bakery in New York City.
It is best described as a donut and croissant combined.
Cronuts are shaped in a circle and sometimes have a hole in the center.
It is dough that is sugared, filled and glazed.
Donuts are not always in the shape of a circle; some other shapes of donuts include twists, rings, and balls.
Frozen desserts- ice cream and gelato both fit into this category.
Ice cream is a cream base that is churned as it is frozen to create a creamy consistency, while gelato uses a milk base and has less air than ice cream.
Thirdly, sorbet is made from churned fruit and is not dairy based.
Pastries- Pastries can either take the form of light and flaky bread with an airy texture or unleavened dough with a high fat content.
Pastries can be eaten with fruits, chocolates, or other sweeteners and are often eaten with tea.
Pies- Pies and cobblers are a crust with a filling.
The crust can be either made from either a pastry or crumbs.
The fillings can be anything from fruits to puddings.
Miscellaneous desserts- Many desserts cannot be categorized such as cheesecake.
Though cheesecake is a similar to a custard, it is named "cake".
Many desserts can span the categories and several don't fit in a category at all.  
 All-purpose or plain flour is a blended wheat flour with a protein content lower than bread flour, ranging between 9% and 12%.
Depending on brand or the region where it is purchased, it may be composed of all hard or soft wheats, but is usually a blend of the two, and can range from low protein content to moderately high.
It is marketed as an inexpensive alternative to bakers' flour which is acceptable for most household baking needs.
Bleached flour is a white flour treated with flour bleaching agents to whiten it (freshly milled flour is yellowish) and give it more gluten-producing potential.
Oxidizing agents are usually employed, most commonly organic peroxides like acetone peroxide or benzoyl peroxide, nitrogen dioxide, or chlorine.
A similar effect can be achieved by letting the flour oxidize with oxygen in the air ("natural aging") for approximately 10 days; however, this process is more expensive due to the time required.
Flour bleached with benzoyl peroxide has been prohibited in the UK since 1997.
Bread flour or strong flour is always made from hard wheat, usually hard spring wheat.
It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking.
It can be white or whole wheat or in between.
Bromated flour has a maturing agent added.
The agent's role is to help with developing gluten, a role similar to the flour bleaching agents.
Bromate is usually used.
Other choices are phosphates, ascorbic acid, and malted barley.
Bromated flour has been banned in much of the world, as bromate is classified as possibly carcinogenic in humans (Group 2B) by the International Agency for Research on Cancer (IARC), but remains available in the United States.
Cake flour is a finely milled white flour made from soft wheat.
It has very low protein content, between 8% and 10%, making it suitable for soft-textured cakes and cookies.
The higher protein content of other flours would make the cakes tough.
Highly sifted cake flours may require different volume amounts in recipes than all-purpose flour.
Using the scoop and level method, well-sifted flour usually produces 125 g per cup.
However, most American recipes are written with 140 g of flour per cup, so weighing and experimentation can be helpful in baking unfamiliar recipes.
Small weight differences can greatly affect the texture.
American Cake flour is bleached; in countries where bleached flour is prohibited, plain flour can be treated in a domestic microwave to improve the texture of the end product.
Related to cake flour are masa harina (from maize), maida flour (from wheat or tapioca), and pure starches.
Graham flour is a special type of whole wheat flour.
The endosperm is finely ground, as in white flour, while the bran and germ are coarsely ground.
Graham flour is uncommon outside of the US (but see atta flour, a similar product, below).
Graham flour is the basis of true graham crackers.
Many graham crackers on the market are actually imitation grahams because they do not contain graham flour or even whole-wheat flour.
Instant flour is pregelatinized (precooked) for easier incorporation in gravies and sauces.
Pastry flour or cookie flour or cracker flour has slightly higher protein content than cake flour but lower than all-purpose flour.
Its protein content ranges between 9% and 10%.
It is available as a white flour, a whole-wheat flour, or a white flour with the germ retained but not the bran.
It is suitable for pie pastry and tarts, some cookies, muffins, biscuits and other quick breads.
Flour is shaken through a sieve to reduce the amount of lumps for cooking pastry.
Self-rising or self-raising flour is white flour that is sold premixed with chemical leavening agents.
It was invented by Henry Jones.
Self-rising flour is typically composed of the following ratio: *1 cup (100 g) flour * teaspoons (3 g) baking powder *a pinch to  teaspoon (1 g or less) salt Sharp flour is produced in Fiji and primarily used in Indian cuisine.
Spelt flour is flour produced from the type of wheat called spelt.
It is less commonly used in modern cooking than other wheat varieties.
It is still used for specialty baking.
Tang flour or wheat starch is a type of wheat flour used primarily in Chinese cuisine for making the outer layer of dumplings and buns.
It is also used in Vietnamese cuisine, where it is called "bột lọc trong".
Atta flour is a type of flour used in Asia to make chapatis and other flat breads.  
Devil's food cake is generally more moist and airy than other chocolate cakes, and often uses cocoa as opposed to chocolate for the flavor as well as coffee.
The lack of melted chocolate and the addition of coffee is typically what distinguishes a Devil's food cake from a chocolate cake, though some recipes call for all, resulting in an even richer chocolate flavor.
The use of hot, or boiling water as the cake's main liquid, rather than milk, is also a common difference.
Devil's food cake is sometimes distinguished from other chocolate cakes by the use of additional baking soda (sodium bicarbonate) which raises the pH level and makes the cake a deeper and darker mahogany color.
Devil's food cake incorporates butter (or a substitute), egg whites, flour (while some chocolate cakes are flourless) and less egg than other chocolate cakes.
Devil's food cake was invented in the United States in the early 20th century with the recipe in print as early as 1905.
A similar cake, the red velvet cake, is closely linked to a Devil's food cake, and in some turn of the century cookbooks the two names may have been interchangeable.
Most red velvet cakes today use red food coloring, but even without it, the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa.
When used in cakes, acid causes reddening of cocoa powder when baked, and before more alkaline "Dutch Processed" cocoa was widely available, the red color would have been more pronounced.
This natural tinting may have been the source for the name "Red Velvet" as well as "Devil's Food" and a long list of similar names for chocolate cakes.