Hello I've balking with your recipes for a while with zero fail. Alas ! This one was my first KAF fail. I was worried about the absence of leavening agent, then about the batter : not fluffy at all. And the cake nearly didn't rise at all and was very very heavy, nearly inedible. So I was wondering if used the right attachment for beating : I used the paddle of my Kitchen Aid, and I only have 8,4 % protein flour, not your 10 % as I live in France. So any idea about the glitch ? Thanks

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