Like some others here, I did use the "normal" cake flour that you could find in the grocery store - Swans Down. When I first found and started using King Arthur products I think I bought just about every product in the catalogue!! I even had to buy a bigger freezer just to keep all of it!! I did purchase your cake flour, and for once in my life I could actually make a sponge-type cake and roll it up without it breaking. Honestly, I did not compare the ingredients, if it works, who cares! I'm assuming the "bleach or no bleach" will not change the results? I would make a cake for my new "guardian angel" who, ever since I passed out in the store she works in and had to take a trip by ambulance to the hospital, has been to visit me or has called at least every other day to check on me. I know this cannot be convenient for her as she sometimes comes on her break. She really deserves something special. So far, I have baked bread for her, but not anything really special. Karen - A cake made with our unbleached cake flour blend will produce a somewhat denser but still tender cake. And don't forget the appearance. A yellow or white cake will appear a little darker since the flour is unbleached. And Karen, take care of your "guardian angel". We all need one of those. You are lucky to have met yours! Elisabeth @ KAF

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