Alright, real talk. This trick works great for most cakes—yellow, white, vanilla, lemon, even some chiffon. But don’t get too cocky.
If the recipe calls for bleached cake flour specifically? That’s a different beast. Bleached flour has a chemical change that affects how it absorbs liquid. Your swap might turn out a little gummy.
Also, stay away from this hack for angel food cake or any super-light, egg-white-based sponge. Those need the exact low-protein ratio. You don’t want a collapsed cloud, right?
