I used to bake cakes almost weekly when I was a teenager, living at home, and later, when I learned to decorate cakes. I don't recall ever using cake flour. I think that like another writer above, my mother had some rule about just taking out some of the all-purpose flour and/or maybe adding some cornstarch, rather than 'paying all that money' for cake flour. I got the impression she thought cake flour was a 'gimmick.' So although I've made hundreds of cakes in my life (including loads of angel food cakes with AP flou), I never had any idea that cake flour mattered at all. IF I won a free box of cake flour, I'd bake a cake for some friends who will be celebrating their 800th (yes, you read that right) anniversary in October. They are a group of Franciscan brothers, and this year is the 800th anniversary of the creation of the 'rule' of St. Francis. October 4th is the feast of St. Francis, so something memorably scrumptious is definitely in order for that day (how many people get to celebrate an 800th anniversary?). These Franciscans wear black robes with white cords, so I've been thinking of your 'fence-sitter's' chocolate and vanilla cake with appropriate icing and decoration. Of course, I don't remember if that recipe required cake flour... With or without the cake flour, I definitely want to make them that cake! I've had that bee in my bonnet since you first blogged it. It will be perfect.

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