David Harmon wrote:

> On Sun, 13 Mar 2011 12:00:19 -0800 in rec.food.cooking, Mark Thorson
> > wrote,
>> His reasons are that the ingredients are better measured,
>> and they use ingredients that you can't get.
>
> It's not that people can't get cake flour, but why bother when they
> already have "all purpose"?

Because AP has a higher gluten content and will
make a less tender crumb.

--
Mort