I promised to make a chiffon cake when I just realized that my AP flour has run out. But then I look up your blog and be thankful that I kept some SR flour, and decided to follow your advice on substituting AP for SR. But then, it turns out that it takes longer time for the dough to be fully baked and its somehow has a wetter texture than that of the usual one (I've used my recipe for a lot of times so I know how it turns out when using AP). In the recipe it is stated that it need 1/4 tablespoon of baking powder for 1 cup of AP flour. I didn't add anymore baking powder since in your article it is said that it covers around 1/2 tablespoon of baking powder for each cup. Can you tell me what's the problem?

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