not have been whipped to stiff peaks or the flour was folded in too roughly.
2. Can I use all-purpose flour instead of cake flour?
Yes, but sift it with cornstarch for a lighter texture (1 cup AP flour minus 2 tablespoons + 2 tablespoons cornstarch).
3. Why is my cake dense?
Overmixing the batter or adding flour too quickly can deflate the whites.
4. Can I bake it in another pan?
Yes, but a tube pan is best for structure. If using loaf pans, baking time will vary.
5. How
