Woody conducted another test using bleached all-purpose flour and potato starch and I have added the results to the conclusion in the original posting plus the photo but here they both are just to be sure you don't miss it: bleached all-purpose flour and 15% potato starch to simulate cake flour results in a more even cake with smoother crust and better taste than cornstarch, but is not quite as tender.
Guidelines for Posting a Comment
Post your comment by clicking on Comment. If you have a question, please post it on Ask A Question. If you feel one of our recipes is incorrect, please look for the recipe on our Blog Categories: BOOK CORRECTIONS to see if there has been a posted revision. (You can also copy and print off any of the pages to include with your books.)
Please do not have: your name as a portal-link to a website, website links, or your email address included with your comments, or we will repost your comment with out any links. Also, please post your comment here, versus trying to email us privately, or we will reply by asking you to post here.