I've used cake flour as long as I've been cooking (over 40 years). Wow, that does seem like a long time when you write it down! Swan's Down is the only brand I've used. Have been concerned about the bleaching at times. I know it affects the taste. Always use unbleached flour & only buy King Arthur's products nowadays. I will bake this cake for my Mom, a retired home economics teacher. I'm lucky to have her in my life!

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