I found the KAF unbleached cake flour on my first try at our local market and I was so excited to try the tender white cake. Our son, who was visiting from Vermont and a cake lover, was going to visit so throught it was a perfec time to try this recipe out. I was so disappointed. The cake came out of the oven nice and high and then it fell to half the size. But, I frosted it and when I cut it, it was like "lead". What did I do wrong? I will try it again but wondered if you might shed some light on the problem. Thanks for the help and I can't tell you how much I enjoy reading this blog and all the wonderful recipes I've made. Gert - I am sorry you were so disappointed. Cakes made with the unbleached cake flour will come out heavier than those made with bleached cake flour. But they should not come out as you described. There are many variables to consider when mixing cake batter such as were your ingredients room temperature, did you add your ingredients slowly, was your batter smooth and homogenous... Please call our Bakers' Hotline and a baker will be happy to help, 1-802-649-3717. Elisabeth @ KAF

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