Yeah, I’m curious. I have made these cakes for years, and just tolerated the slightly larger crumb with the yellow. The white and chocolate are spot on, perfectly fantastic every time. I do not overbeat, and I follow the exact methods for each type. I am wondering it it’s something in the protein of the whites (which are in both the white, with whites only, and in the chocolate, with whole eggs). The chocolate cake is not heavy, either—perfectly delicate. I will try the superfine with the yellow, and see if it changes things at all.