Sorry if this is a duplicate - I THOUGHT I was the first to post a comment, then found it still sitting in my window, then when I tried to submit it, it told me "you have already said that". But I don't see my comment/entry here. SO.... Yes, I have used cake flour - Swan's down and Guinevere. My mother would just triple-sift A.P. flour and reduce each cupful by 2 Tbs. I would love to bake this white cake with raspberries for our first family vacation in Michigan this month! I have one question - what is the value of the "paste" method for cake baking? Thanks for a beautiful and informative (and inspiring) blog!

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