On 3/13/2011 4:01 PM, 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"?

I've used cake flour but didn't like the results. You get a finer
texture which I think is proper for a pound cake but not good for a
regular cake. I stopped using cake flour decades ago.