so i ran out of swans down cake flour and the other option i had here was Snowflake cake flour ( unbleached as per my research) and Hakurikiko violet cake flour by nissin, from japan . I asked around on the net and everyone claims that since nissin promotes it as their whiter flour which is specific for bakes it has to be bleached and low gluten. However i tried this for baking the white velvet cake and disaster!!!! Not only did my cake develop a chewy proper golden crust! Which i could even peel away! But the cake it self was kind of dense ? And dried out very fast on sitting, not at all like how it was when i used swans down. i dont know if it was the baking powder that s the culprit cause i weighed the baking powder( dont know what possessed me! All i have is a salter scale ) I tried a second batch again ( weighed the baking powder again! ) And still came out the same way. Cant for the life of me figure out why! Someone please tell me more about this flour…or is it the baking powder ? .. im thinking since i cant get bleached cake flour and if the japanese flour is the culprit maybe i should try subbing with all purpose and potato starch? Have attached a link for a picture of the flour i used.