Is there a good brand of un-chlorinated cake flour?

I’m baking a Japanese cheesecake and it says it need cake flour. I’ve read that cake flour is usually chlorinated to make it absorb more water and thus making a more delicate cake. I am a little weary of using anything chlorinated. I did see that you can substitute the cake flour with all purpose flour mixed with a little cornstarch, but I don’t think that will give me the desired texture. Would pastry flour be better?