We're glad you liked this article, Kerry! Because Whole Wheat Pastry Flour has such a low protein content, it's great for delicate pastries and cookies, but can have a hard time staying risen as a cake because it isn't strong enough. You could try using Whole Wheat Pastry Flour for 1/4 or 1/3 of the flour in a recipe, but the finished cake will probably be on the short, dense side, at least compared to the original all-purpose version. We hope this helps! Annabelle@KAF

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