Wonderful! Yes, I have used "Swan's Down" cake flour and your Guinevere flour for cake baking. If I won a box of your new flour, I would bake a cake for my family for our up-coming family vacation on Lake Michigan. I didn't really know there THAT much difference, except for the gluten. When I first learned to bake from my mother, if we were out of cake flour, we just triple-sifted a.p. flour and reduced each cupful by 2 Tbs. Now I realize that was not a good substitute! I have a question about the "paste" method - why is it preferred for some cakes? Thanks for a great blog -

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