Types of Flour

Before I can actually get the chiffon cake recipe right, I have always been confuse between all the so call 'flour'. Got wheat flour, cake flour, multipurpose flour, self raising flour etc. What is the difference between these flour(s)? :P

If I'm not mistaken, most of the flour is wheat flour. It is the protein contents in the flour that determine the types of flour.

Cake flour is also called soft flour, suitable for all types of delicate cakes & pastries dough, whereas multipurpose flour is a combination of soft and hard flour which is a standard compromise in contemporary recipes.

I have tried both flours in the same chiffon recipe and find that by using cake flour, the texture and the 'fluffiness' of the chiffon is much better compare to the one using the multipurpose flour.

But the one using the multipurpose flour seems to require less baking time than the cake flour version.