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10. Arlene wanted to know which type of flour tasted better for a cake, her choices were cake flour and all-purpose flour. She guessed that cake flour will make the cake tastier So, she baked a cake using cake flour and baked another one cake using all-purpose flour After baking she fasted both cakes the cake baked using all-purpose flour tasted better. From then on, she decided to use all-purpose flour in baking a cake. WRITTEN BY: JANINE D. ORTUOSTE​

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Answer: All-Purpose Flour

Explanation: Milled from a mixture of soft and hard wheat varieties, it has a moderate protein content of about 10 to 12 percent. As the most versatile flour, it's capable of creating flaky pie crusts, chewy cookies, and fluffy pancakes. If a recipe calls for “flour,” it most likely means all-purpose flour

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