Some of Roseís recipes call for Wondra flour. At the end of the recipe she includes a substitution for Wondra flour which consists of cake flour + corn starch. I would like to know the opposite. From what I hear, using Wondra flour in chiffon cakes makes the cake ultra light. So, if a recipe specifies cake flour, can I substitute an equal amount of Wondra flour (by weight)? Thanks much for your help.