Emmanuelle, it sounds like you put your finger on the answer already; without some more structure in the flour I can see how you would have those results. If you had access to bread flour it would be worth mixing half of the volume of that with your 8.4% to replicate our all-purpose protein level. Also, this cake uses a paste method, which needs a stronger flour. You might try separating the whites from the yolks of your eggs, and whipping them separately. Make the cake as directed, and fold in the whipped whites at the end. That should give you a more open structure and a better cake layer. Hope this helps. Susan

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