I've tried lots of cake flours--they make the most ethereal buttermilk pancakes. I've tried substituting all purpose flour with cornstarch. I have used Five Roses, RobinHood, SwansDown, Softasilk, White Lily, and a freshly ground cake flour from the Williamsville Mill (long since closed)-- I even tried grinding my own (can we say lead-cakes?). My favorite cake, that absolutely must be made with cake flour, is a rose-scented geranium cake. I'd make a cake (type unclear--but probably something to use my rose-hip jam or cherry preserves) to share with my neighbors and friends(a little bit to each in a "care package").

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