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Always look for the expiration date at the time of purchase.
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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
NutriBuddy™ 
Description
Cake flour is a kind of flour, which is low in protein and is made from soft winter wheat. Cake flour has a protein content of nearly 8 % and is generally bleached that gives it a very fine texture and a light fainted colour. Cake flour should always be sifted before incorporating it into a recipe to make there is no clumping. Cake flour is very good for making cakes and other baked goodies because it results in a very tender and soft texture, and this is so because it is low in protein and gluten when compared to other flours. Cake flour is primarily used in recipes that call for a light textured cake.