Nah, a cake with settled, minimally touched flour is dense and too… cakey. You take a fork and run the tines through settled flour thats been sitting for any length of time and you see you end up with much less fluffed up flour in a given volume. Now mix in cornstarch, for either cake or frying batter, and that helps prevent the gluten from forming when you mix in whatever liquid, keeping the texture of the cake or breaded whatever airy and light.