Thanks Matthew. Great read. From what I have read, if I decrease the baking powder by 1/8 of a teaspoon per 7oz of unbleached all purpose flour, I should be able to get a nice rise and barely any dipping in the middle of my cake. Do you know if this is for the All Occassion downey yellow butter cake, or does it apply to all of Rose’s butter cakes?
I have asked my friend to find out the exact name of sugar which she needs. Your right Anne, cane sugar is regular granulated sugar, so it must be something else.