I started using cake flour a few years ago when I discovered Rose Levy Beranbaum's "The Cake Bible" cookbook. Swans' Down is the only kind available at my local store, so I can't wait to switch to King Arthur (which I use for everything else). I would bake a cake for my mom, who taught me how to bake and the value of homemade treats. Also, I would make THIS particular cake, since my mother has developed a late-in-life allergy to chocolate (isn't that AWFUL???).

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