Hi Robyn, which flour are you using, our cake flour or our unbleached all-purpose flour? The AP flour has remained basically the same in terms of baking characteristics, but our cake flour had gone through some changes over the years. We no longer sell a bleached cake flour, and we switched to using wheat starch rather than corn starch in our cake flour a few years ago. The protein percentage of our current cake flour is 10%. If you had previously used a bleached cake flour or a lower protein cake flour, then you might have noticed a difference with our cake flour because a higher protein flour absorbs more liquid. For best results we recommend either weighing your flour or using this method to measure your flour by cups. Adding a bit more liquid to your recipe might also be helpful. 

I would also recommend checking your oven temperature with an inexpensive oven thermometer. It's not unusual for home ovens to be off by several degrees, and this could also be affecting your cakes. Preheat the oven for a full 30 minutes and then check the temperature reading on the thermometer. If your oven seems to be running a little cool or hot, it's easy enough to adjust the dial and wait until the thermometer reads the correct baking temperature before baking your cake. 

• Reply