I have never used cake flour until my new strawberry cake recipe insisted on it. I have made this cake twice using King Arthurs and Swans cake flours and it comes out dense and tastes like I used wheat flour. Is there a difference between bleached and unbleached that would cause this? Also I only had XL eggs, the recipe only called for 3 egg whites so I didn't think this would cause the issues I have had. The 9 inch layers come out of the oven looking beautiful and slightly tall, but then quickly fall flat. HELP!!!!

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