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Yes, it can be done, but the substitution is not one-to-one. The general rule of substitution is 1 cup of all purpose flour minus 2 tablespoons (1c – 2tbsp) is equivalent to 1 cup of cake flour.

That said, different types of flours have different protein (gluten) content and different weights, by substituting flour within a recipe- if not done properly- could have unfavourable results. So to be on the safe side, try and use the flour that the recipe calls for.