Hi Riya, maida wheat flour usually has a lower protein content than all-purpose flour, which can mean a more tender, delicate, and slightly crumbly final product. (It can act like a low protein cake flour.) Despite these desirable characteristics, we recommend choosing King Arthur All-Purpose Flour for best results when baking cake if you're looking to give your it structure (or unless cake flour or another kind of flour is specified). Using King Arthur All-Purpose Flour will ensure the cake layers rise high and stay nice and risen. Good luck and happy baking! Kye@KAF

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