I've never used cake flour before, bleached or unbleached or dyed purple. Unbleached all-purpose gets used for everything I bake. (And I will note that I manage to make light flaky biscuits, delicious moist cakes, sweet crumbly scones, and fantastic ciabatta with plain all-purpose flour. From scratch, mind. I don't like mixes.) I'd bake a cake for my grandmother's eightieth birthday in a little over a month!

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