Hi Susan! We are sorry to hear of the falling cakes. That can happen for a number of reasons, and protein strength is one of them. There is a difference between bleached and unbleached flour (more on that in this blog: The A-B-C's of cake flour) and there can also be a difference between different brands as well. That process of bleaching can change the way the proteins and gluten develop in cake, which could affect that final crumb and texture. The fact that you cakes are falling are an indication that perhaps the flour is just a bit too weak (or soft) to fully support that cake. Also, using larger eggs in place of the eggs that are called for could add too much moisture. And if your recipe was calling for whipped egg whites, that would also add extra air, which could in turn weaken the structure of the cakes even more and cause them to fall. Too much aeration is not the best for delicate cakes. Please do reach out if any other questions come up...and Happy Baking!

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