Susan, I'd suggest using the 50% blend - half white wheat, half all-purpose or cake flour. While others might get different results, the two white cakes I baked as 9" layers, using 100% whole wheat flour, were a bit crumbly - not terminally, but enough to be annoying. If you add vital wheat gluten, you also start to toughen the cake, so that's probably not a good option, either. Sorry I can't be more definitive here - but baking is always a work in progress, isn't it? PJH

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