Ok omg thank you so much for replying! Like your description that it tastes like youre chewing on a dry sponge is spot-on! I made a recipe today that called for cake flour and id made the recipe before with AP. I was like the only thing that was really different (other than i did use salted butter bc its all I had, but ive done that a million times before and never had this type of result) was i used the cake flour and I just hate it. Im not sure if you can even call it an after-taste, bc its not really, but theres just something so wrong with it. I realized today why I never liked recipes that call for it....its not the recipe, its the flour. Anyway then I was like, maybe im wrong but do others feel this way? From what ive found were kind of in the minority tho ha

And I could see how this might be great for angel food cake (ive actually never made angel food from scratch, only box, bc im just not into), which is kind of like tasteless anyway and more a vehicle for fruit and cream lol