I've seen this in a handful of recipes but I'm wondering why it its: why do you alternate the flour mixture and the milk? What's different than just dumping them all in together? Hi Steph, By adding the flour and milk alternately, you are giving the mix time to get more aerated in the beating process, keeping it light and airy. In a regular flour cake, it keeps the flour coated in fat so that too much gluten doesn't form and make a tough cake. ~ MaryJane

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