not sure about that, but I attached a picture to show a tall cake, and it doesn’t look dry or tough.
the store will not give out the recipe. all I know (when I spoke to them) is that, regardless of what recipe, the key thing is to control the oven temperature. Measure the batter well, for example, in a 2 inch pan, the batter amount is xx gram, for 3 inch the batter amount is yy gram. from what I understand, the key thing is oven temperature.