I have been baking one of the recipes from The Cake Bible. I have used different flours and had problems with the cake collapsing during cooling. The only time it didnt collapse just the dome shrunk to level with the sides was when using bleached cake flour. What in the bleaching stabilizes the cake like that verse using unbleached/unbromated flour? Can I add some cornstarch or instant clearjel to the flour, not to lower the protein but help stabilize it after baking?

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