Cake Flour, we call 薄力粉 (Hakurikiko), is soft (weak) wheat flour of low viscosity and protein content. It has a fine texture and gives cakes more tender texture than regular flour.
In my recipes, I always use Nisshin Seifun's Hakurikikomugiko.
I hope you can find this at your nearest Asian grocery store.
日清 フラワー (薄力小麦粉)
http://www.nisshin.com/products/detail/4902110320664.html
Violet has premium quality. Whiter and has finer texture.
I seldom use it because it is pricey. hehe
日清 バイオレット(薄力小麦粉)
http://www.nisshin.com/products/detail/4902110341751.html
Here I googled the Cake Flour products around you.
I hope you can find any of the below.
Swans Down Cake Flour
http://www.prestoflour.com/Portals/SwansDown/portal.aspx?tabid=15
Pillsbury - Softasilk Cake Flour
http://www.pillsburybaking.com/products/details/764
King Arthur Flour - Unbleached Cake Flour
http://www.kingarthurflour.com/flours/cake-flour.html
Premier Foods - Snowflake Cake Flour
http://www.premierfoods.com/snowflake.htm
Sasko - Cake Flour
http://www.sasko.co.za/grain/grain_flour.html
Pilmico - Wooden Spoon Cake Flour
http://www.pilmico.com/pilmico/5102:flour-soft.html
I don't recommend this (because I never tired it) but the substitute for cake flour (to make 1 cup of cake flour) is to use 7/8 cup all-purpose flour + 2 tablespoons cornstarch.
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