Bonnie, I haven’t been on here for a while so didn’t see your post earlier. I’m from Malaysia too, and mostly for Rose’s cakes I use the high-ratio or superfine cake flour from the baking supply shop (BWY or Chang Tung). No brand name on the bag because the shops repackage it into 1kg bags, but I think it’s manufactured by Malaysian Flour Mills (MFM). Both are bleached with benzoyl peroxide. So far I have never had a problem with any of her cakes.
As Julie pointed out, you mentioned yolks. If you are baking the All-American Chocolate CAKE, it calls for whole eggs and bakes in 2 cake pans. The all-yolk recipe is the TORTE and is baked in 1 cake pan. Maybe you’re making the torte recipe but baking it in 2 pans? That would account for the low height, as the torte isn’t very high (just under 2”) and baking it in 2 pans will certainly give you the low cakes you’ve gotten so far.
Do report back on your third try, will be happy to help you figure out the problem.