Why different recipes uses different flour?
Flour provides the basic structure that holds the other ingredients together. The different between all flours is the Protein level.
When making butter cakes use low-protein flour (cake flour – 8.5% protein) which will absorb fat and moisture more quickly to give the cake a richer and finer texture.
Sponge cakes require flour with medium protein content. Flour with medium protein content (plain/all-purpose flour – 10.5% protein) is ideal for the sponge cakes because the cakes do not turn out too dense. It is also suitable for tart and cookies.
Bread Flour has 13% protein suitable to use to make bread as it can hold the structure of the bread better and is the most elastic among the 3 types of flours.