Our new unbleached cake flour debuts: Tender White Cake is a star!

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Over the past 4 years, I have learned so many things here at King Arthur Flour. Some are customer-service based, like how to re-ship a broken bottle of vanilla, or how to help customers choose the best shipping options. Some are funny and personal, like that PJ’s favorite food group is “dip,” and Andrea’s a cat person and a fellow fan of Buffy the Vampire Slayer.

I must say though, that the majority of my education here has been about baking. How to, why to, when to, and with what. Not that I didn’t bake before I arrived here. I was a pretty good baker, and loved to bake and decorate cakes and cookies, and made the occasional breads and pizzas too.

I readily admit though, my baked goods were just average and I longed to know more about how to make light biscuits without a baking mix, and pancakes without, um, a baking mix. And oh yeah, I wanted to kick the boxed cake mix habit, too.

My Grandma Flowers, a pastry chef in upstate New York whom I only got to meet a few times, had taught me at the age of 12 how to make buttercream and use piping bags to decorate cakes. But we never had the time to make the cakes themselves during our short visits, so cake baking was one of my first goals. Queen Guinevere (King Arthur’s bleached cake flour) became my new best friend.

As a King Arthur Baker’s Hotline baker, I have spoken with many folks about the benefits of cake flour. Low protein level means less gluten to tighten up and produce tough cakes. Bleaching the flour, simply put, toughens the available gluten, allowing the cake to “carry” its load of fat and sugar. Cakes made with bleached cake flour typically rise high, and often have a light, almost crumbly texture.

As a gal with many allergies, though, the thought of eating bleached food wasn’t my favorite, and I began to use all-purpose flour for most of my cakes, sacrificing tenderness and loftiness along the way. How could I have my cake and eat it, too?

Enter my new best friend: King Arthur UNBLEACHED Cake Flour Blend! That’s right, it’s unbleached. A blend, you ask? Through a long process of testing various flour types and ingredients, we’ve been able to develop a cake flour that offers many benefits to the cake baker – without the bleach.

And I am LOVIN’ it! One benefit is a moister cake than you’d get with a bleached cake flour; this helps it stay fresher longer, too. And of course, it doesn’t contain any unwanted chemicals, like peroxide or bleach. Want to hear the best part? It’s going to be available this fall in your regular retail grocery stores. (If you don’t see it right away, do ask your store manager about getting it, pronto! ) No need to special order, no shipping charge, just cruise on over and pick up a box; then make this delicious Tender White Cake.

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Hello, Gorgeous! Isn’t that a beautiful box? Trust me, this cake tastes as good as it looks. No, better!

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This cake has a luscious raspberry jam filling. Our King Arthur Flour jams are deeply fruity and delicious, but they do contain seeds. If you know folks who can’t eat seeds, like some of our testers, you can strain the jam through a fine strainer.  It’s good to start this early, so gravity can help you out as you make the cake batter. Pour the jam into the strainer, stir it a bit, then let it drip through.

On to the batter…

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I know, the first question is “Do I really have to mix the dry ingredients for 2 minutes?” Simple answer, yes. Light and tender cakes are based on incorporation of air. No air = flat heavy cakes. So turn the mixer on, and imagine yourself on the beach, or relive your first kiss for 2 minutes.  Next, add the softened butter.

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As the butter mixes in,  the batter will begin to cling together in the bowl. This is known as the paste method. Scraping the bowl during this step is important to be sure all flour gets incorporated.

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Here’s my favorite method for separating eggs. Your fingers are softer than egg shell, and (hopefully) don’t have any sharp shards to break the yolk. You can use the traditional method of shell to shell if you don’t like sticky hands. Save the yolks for omelettes or ice cream.

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Add the egg whites, one at a time, followed by the whole egg.  You will need to beat well after adding each one, until there is no trace of the white and the mixture is smooth again. Scrape down the bowl, too. (I know, I sound like a broken record, but it really makes all the difference).

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After all of the eggs have been added, the batter will be quite thick, and make a delightful “slup slup slup” sound in the bowl. Makes me laugh every time!

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Mix the vanilla and almond extracts in with the milk or yogurt. I used milk here. It smelled so good I nearly took a sip. Patience, it will be done soon.

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Add the milk mixture in 3 stages. Yep, here it comes… Scrape down the bowl after each addition! You’re doing such a great job, just a few more times round the bowl…

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Terrific job. Now, divide the batter into two pans, and place in the preheated oven.

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Let’s check on our jam. Ah, lovely. You may need to squish the last bits around with a spatula to get every drop out of the seeds. This is a great job for kids.

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Beauty, eh? The cakes are golden brown and the kitchen smells heavenly. Remove from the oven and un-pan. Allow to cool completely on a rack.

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Once the cake is cooled completely, make your batch of Quick Buttercream Frosting (or your favorite buttercream). Using a piping bag or heavy duty zip-top bag with a corner snipped off, pipe a ring of icing around the edge of the bottom cake layer.

This ring is going to act like the ring of mashed potatoes that keeps the gravy in on your Thanksgiving plate, except it will keep the jam from overflowing the edge of the cake. Be sure to leave a little space between the icing and the edge of the cake to allow the icing to squeeze out to the edges when the next layer is added. If you pipe right on the edge of the cake layer, you will have icing lava overflow down the sides of your cake.

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Spread the jam in the center of the icing ring. It may be tempting to add lots and lots of jam, but this will make for a very slippery layer in the center of the cake. Stick to about 1/4 cup.

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Carefully place the second layer on. Pipe your ring of icing again, and then pipe a few swirls of icing in the center. Again, the ring will keep your icing from overflowing. You can then spread the rest of the icing in a neat circle.

Now for the berries.

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I like to spread the berries out on a sheet pan, so that I can pick and choose them as I go along. Sometimes a skinny berry fills a space just right, or a tall berry adds interest.

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To make a nice even presentation on top of the cake, begin with one berry in the center, and then add berries in a circle around it.

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Keep adding berries in a circular pattern, working evenly out to the edges of the cake.

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Now that’s a cake that takes the cake! Please bake, rate and review our recipe for Tender White Cake.

Now, I know from chatting with our test kitchen and development folks that the Unbleached Cake Flour Blend wasn’t created to replace bleached cake flour, and that our Queen Guinevere flour isn’t going to be removed or discontinued. Bleached cake flours still have their place, but I like knowing that this new Unbleached Cake Flour Blend can offer me moist, tender baked goods without any added chemicals, and we think you will too.

 

MaryJane Robbins
About

MaryJane Robbins grew up in Massachusetts and moved to Vermont 20 years ago. After teaching young children for 15 years, she changed careers and joined King Arthur Flour in 2005. MaryJane began working on King Arthur Flour's baker’s hotline in 2006, and the blog team ...

comments

  1. Becky

    I’ve always wanted to try cake flour but have never gotten around to it. I’d bake a cake for my husband’s birthday that is coming up soon.

    Love your blog!!!

    Reply
  2. PJM

    1) I have never used cake flour, except the Joy of Cooking formula involving the addition of cornstarch, which was a disaster!

    2) My husband and I are making wedding cake for 100 for a dear friend this fall. If we had a box of the flour, we would experiment with it and perhaps use it in the final cakes.

    Reply
  3. Karen

    Yay! Can’t wait to try this!! 1) I have used cake flour before, usually “Softasilk” because that’s what my Mom always used and 2) My son’s 5th birthday is coming right up and I’d love to bake his fifth “mom-made” birthday cake with this new flour!

    Reply
  4. Francesca Carlisle

    I’ve only used cake flour once, and it wasn’t exactly a success! I used some Brodie XXX cake flour to make my dad a birthday cake, and I think it might have been a little past its best – the rise wasn’t that great, and this was a self-raising cake flour.

    I would bake a special cake for my parents. Right now I’m home for the summer after my first year away at university, and it wasn’t an easy year. My parents have been there for me whenever I needed help (my university is 3500 miles away from home, so that’s not insignificant), and I would like to thank them for that.

    Love King Arthur Flour, by the way! I’m the baker-in-chief of my family, and I often use King Arthur flours, especially the white whole wheat one.

    Reply
  5. Linda

    1) I have used cake flour before…am most definitely looking forward to the King Arthur, however, since I use other KA flours!

    2) If I win a box of the KA Flour Blend, I’ll use it to make two birthday cakes…one for a good friend and one for my husband.

    Reply
  6. Britt

    I have never used cake flour. Maybe because I don’t make cakes that often I don’t really know. I think I would make something creamy maybe red velvet cake if I was making it soon

    Reply
  7. Madeline

    What a pleasant surprise for so early in the morning to behold a great looking cake made with UNBLEACHED cake flour! I have looked for Queen Guinevere at the supermarket, but always had to used another brand such as Softasilk or Swans Down. I can’t wait to find this new King Arthur flour on the shelf at my local store. Ye hah!! I would love to make a cake for my family for just being able to use some great unbleached flour in a cake. No more box mix for our birthday cakes!! Thanks for all the great ideas, recipes, and hard work you all do at KAF!

    Reply
  8. Ga-Young

    1) no, but I’ve always wanted to try it since I saw it in the NYTimes Chocolate chip recipe!
    2) I would bake a special cake for my sister who I haven’t seen in about 2 months but will be seeing very soon :)

    Reply
  9. Paul Basten

    My God this cake looks raspberrylusciouslylight. Definately delicious and must make it! Ate the last of the Raspberry Puff tarts last night – made with the Turnover Press for the first time.

    1. Yes, I have a box of Cake flour that I used a bit of in a pizza dough recipe when I found I didn’t have enough of your Regular All-purpose flour.

    2 I would bake the cake as a Birthday cake for our Golden Retriever who turned 4 yesterday. Of course he can’t really eat too much cake, so I guess the two of us and our two neighbor lady sisters and their elder mom would get some!

    Can’t wait!
    Paul from Ohio

    Reply
  10. Shiyiya

    I’ve never used cake flour before, bleached or unbleached or dyed purple. Unbleached all-purpose gets used for everything I bake. (And I will note that I manage to make light flaky biscuits, delicious moist cakes, sweet crumbly scones, and fantastic ciabatta with plain all-purpose flour. From scratch, mind. I don’t like mixes.)

    I’d bake a cake for my grandmother’s eightieth birthday in a little over a month!

    Reply
  11. Amy A

    1) I have never tried cake flour before…until reading this post, I never knew why I would benefit from it. Thanks for the info.
    2) If I win a box of cake flour I’d make a cake for my husband and kids. I love cooking for them and they love my cooking! What a wonderful world.

    Reply
  12. BAKING is my ZeN

    1) Have you ever used any brand of cake flour before?
    Yes. I use Swans Down Cake Flour.

    2) Who would you bake a special cake for, if you won a box of our Unbleached Cake Flour Blend?
    A birthday cake for a friend in September.

    By the way, I LOVE the format of this blog (tutorial with pics).
    It’s Perfection!

    Thanks, Carmen

    Reply
  13. Lish

    I love baking, decorating and eating all kinds of cakes, and like you I had stopped using cake flours since they are all bleached. I remember my mom always having a box of softasilk cake flour in the pantry, and she only used it to make the yellow cake for boston cream pie. I used it a few times, but since I didn’t want to use bleached flour it was only used once in a blue moon. I will be using this great looking new flour to make that boston cream pie cake recipe for her and my husband (it is his favorite cake) for their birthdays this fall. Their birthdays are just a couple weeks apart. Can’t wait!

    Reply
  14. Barbara

    That cake looks absolutely delicious!

    I’ve only used cake flour once before and can’t recall the brand, just that the recipe I used that that ONLY cake flour should be used. Since I don’t use cake flour often, the remainder of the box was taken over by pantry moths…

    If I won a box of UCFB, I’d bake the above cake for my son who will be leaving for college at the end of the month.

    Reply
  15. Brendan

    1) Swan cake flour is what is usually available. I’d love to try yours!
    2) My wife. Somehow I manage to make cakes for my friends birthdays and parties, but rarely for my own wife… : ( I think its because we go out for her birthday, whereas we’re invited to parties for the others… She deserves a delicious moist cake!

    Reply
  16. Beth @ 990square

    1) I’ve used the Pillsbury brand cake flour that is sold in most big supermarkets, but I really didn’t like it, so recently I’ve been using Whole Foods brand All Purpose Baking Flour. Sadly I can’t find Queen Guinevere anywhere, so I’ve never been able to try it. I’m a big King Arthur fan though, so I’ll be looking for the new blend!

    2) I would use the box of flour to make an Angel Food Cake for my mom, who has a birthday at the end of the month.

    Reply
  17. Lise M.

    Wonderful! Yes, I have used “Swan’s Down” cake flour and your Guinevere flour for cake baking. If I won a box of your new flour, I would bake a cake for my family for our up-coming family vacation on Lake Michigan.
    I didn’t really know there THAT much difference, except for the gluten. When I first learned to bake from my mother, if we were out of cake flour, we just triple-sifted a.p. flour and reduced each cupful by 2 Tbs. Now I realize that was not a good substitute!
    I have a question about the “paste” method – why is it preferred for some cakes?
    Thanks for a great blog -

    Reply
  18. LicksBowls

    Hello! How exciting, KAF cake flour!

    I, too, was (and still am) an amateur cake maker. My breads are quite good, but cakes are for more tricky. If the cake itself doesn’t present a challenge, then the icing certainly does. Thanks for this particular post; it’s helpful to see a different icing strategy. The icing on the cake, as the saying does imply, should be attractive, but can be difficult for those of us less artistically adept. Might I request a blog post dedicated strictly to decorating the cakes we’ll be making with your new cake flour?

    To the big questions:
    1) Have you ever used any brand of cake flour before?
    Yes, I use Pillsbury’s Softasilk enriched bleached cake flour or Swans Down.. whichever is available in the grocer, but preferably SD.

    2) Who would you bake a special cake for, if you won a box of our Unbleached Cake Flour Blend?
    In my quest to become a better cake baker, I like to experiment on friends and family I know who enjoy treats. However, my accomplice in the kitchen and in life, Jessica, would receive the first taste test. She has discerning buds and will be happy to hear you’ve come out with a new cake flour.

    Excited! And thanks for all your enjoyable blog posts,

    Kevin

    Reply
  19. Billie Mallie

    1) Yes, I have used cake flour before. (I recently ordered some from you.)
    2) If I won a box of your Unbleached Cake Flour Blend I would bake a cake for my co-workers.

    Reply
  20. Erin Hibshman

    1. I have not used a brand cake flour before. I tend to shop in the bulk food aisle for my cake flours, just because a box of cake flour runs out so fast.
    2. I would make a birthday cake for my hubby – his birthday is at the end of the month and he would LOVE a birthday cake! :)

    Reply
  21. Carla Low

    What a delicious looking cake…I had to stop myself from licking my screen! I have baked with cake flour before…many times. I would love to try a box of your new unbleached cake flour as I am already a rabid fan of the rest of your flour line! :~) If I won a box of flour I would use it to bake cake(s) for my husbands co-workers who are struggling through some tough times.

    Thank you for your great products!

    Reply
  22. Shirley

    I have used several kinds of cake flour in the past including KA. I would make a “special” cake for myself as it will be my 70th birthday and have a party for myself @ work! Yes, still working.

    Reply
  23. Melinda

    Whee! I *should* have known that KAF made a cake flour. The times I’ve bought it, I’ve bought Swan’s Down (there’s question #1!), only because that was the ONLY cake flour on the shelf, and it took me a good twenty minutes to find it. I made some cherry lime cupcakes most recently (see the recipe I used here: http://good-life-eats.blogspot.com/2009/07/happy-4th-of-july-cherry-limeade.html)

    I started baking to cope with my daughter’s dairy allergy. For five years, she was on a total avoidance diet, so I got a crash course in baking from scratch and got really good at subbing dairy free margarine and rice milk and soy yogurt for real dairy products. In April, she passed a baked milk challenge-for some reason, her body tolerates cooked milk protein. We’ve been baking all summer, and I think she already prefers homemade to the few storebought cupcakes she’s eaten. So, (here’s #2) I’ll bake a cake for Miss C (baked milk in the cake, still margarine in the frosting on top), probably something strawberry with pink frosting and sprinkles.

    Reply
  24. cindy leigh

    I have never used cake flour before. When baking with my grandmother, I believe we were using either self rising flour or bleached AP flour.
    Who would I bake a cake for?? My DH. Our 24th anniversary is Aug. 11. He is the most giving, unselfish person I know and has stood by me through a serious illness, with tenderness and humor! A special person deserves a special cake!

    Reply
  25. Jessica

    I have never used cake flour before, but I would love to start! I’d make a cake for my husband, because I know he’ll eat it even if it turns out badly!

    Reply
  26. Terri A.

    1) I have used the Swans (?) brand of cake flour, but I don’t remember using it for cake! 2) I would have to have a girls night in and bake a cake for all my girlfriends!

    Reply
  27. Becca

    1. I’ve never used cake flour before–my cake specialty is pound cake, and they always seem to be just fine with my handy all-purpose flour.
    2. I would bake a cake for my husband who has been taking such good care of me during my pregnancy and is about to be a father for the first time.

    This cake looks tasty–I’ll have to try it out soon!

    Reply
  28. Zach Rosenthal

    1) Yes, I have used Swan’s cake flour before for cakes like pound cake that require multiple steps of sifting. Usually I just weigh my flour, 4 oz. of all purpose= 1 cup sifted, 5. oz = 1 cup unsifted.

    2) For the past 2 months I have been making cakes every week for my local soup kitchen in the hopes that some poor soul who is down on their luck can enjoy a special dessert. I would definitely try this cake flour out on an almond pound cake recipe I recently came across.

    Reply
  29. Trisha

    Thanks for the recipe–it looks scrumptious! Can’t wait to bake this one. I have used KA bleached cake flour, many times (and loved it!) But I also am looking forward to the unbleached version, as I like my flour unbleached whenever possible. If I won a box, I would bake a cake for my son-in-law, Sergeant Anthony Bautista, who will be coming home from a year in Afghanistan this fall.

    Reply
  30. Anita

    I’ve used Swansdown cake flour. Like you I usually use all purpose flour for my cakes. If a recipe just calls for flour, how do you substitute cake flour? Do you need to alter the recipe?
    I have a cake recipe I want to try out on my book club and that is who I would bake my cake for with the new KA cake flour.

    Reply
  31. Tracey

    Yes, I’ve used cake flour before, but it’s not something I always have in the cabinet.

    I’d make a ‘welcome to the world’ cake for our impending arrival, due next month!

    Reply
  32. Melissa

    I’ve used Softasilk cake flour a few times. Sometimes, when I’ve imported a bag of White Lily flour, that’s what I’ll use as “cake flour”—with OK results.

    I’d be making a cake for my husband, even though he probably won’t like it as well as one that comes out of a box (with frosting from a can).

    Reply
  33. Jackie

    It’s nice to finally see an unbleached cake flour. I have used Softasilk cake flour in the past, but I stopped using bleached flour years ago, which until now has included cake flour. If I won a box of this, I would bake a cake for my mom, whose birthday is coming up at the end of August.

    Reply
  34. julia

    That cake looks soooooo good! I have never used cake flour before but I would use this to make cupcakes for my aunt because she always makes the best baked goods for me!

    Reply
  35. elianna

    Wow! Cake flour. What a concept.
    Yes, I have used cake flour before. Softasilk. Twice. For angel food cakes. The rest of the box is still sitting in my cupboard. Why? Because cake flour just seems FAKE! And besides, I never wanted to bother getting out the box, making a mess trying to measure it…etc. So I’ve been using plain old flour!
    Hmmm…I would make an angel food cake for my mom. It’s her absolute favorite! I would love to be able to use this unbleached flour for it! Would make it much more enjoyable! :)

    Reply
  36. Danielle

    I have bought another brand of cake flour. That was 8 years ago, I moved 2 days ago and found it in the mud room while cleaning. I stopped using it years ago when I tried to switch to more natural foods-bleached didn’t fit the bill. If I won a box I’d make a cake for my friend Beth because her birthday is next.

    Reply
  37. Kate

    1) Have you ever used any brand of cake flour before? Nope… not really sure why, exactly. Probably because I never knew that it was designed to produce lighter cakes. Now that I know, I’ll be looking for the KAF cake flours in my little grocery store.

    2) Who would you bake a special cake for, if you won a box of our Unbleached Cake Flour Blend? Hmmm… next cake needing event = partner’s 33rd birthday in September. Or, perhaps, this weekend because it’s raspberry season. ; ) Is the flour on the shelves yet?

    Thanks for the lovely cake pictures *and* the Quick Buttercream Frosting recipe. I’ve never been good at making tender sweet things and can’t wait to try making a cake now.

    Reply
  38. Alana

    1) I have not. I rarely bake cake, so I have never invested in flour specifically for it. Are there any other purposes that cake flour lends itself to?
    2) I think I would have to bake the cake for the only person who has ever baked me a cake: my mom!

    Reply
  39. Sarah

    I have used Queen Guinevere, Swansdown, and Sofasilk cake flours. If I won, I would use it to bake my father’s birthday cake (coming up in November).

    Reply
  40. Micheline

    You’re right!! That box is Gorgeous!! I have used cake flour in the past – Swans Down, Softasilk, Robin Hood and Five Roses! The special cake would be baked for my family who always love everything I bake (lots of TLC goes into baking)!

    Reply
  41. Patti

    I can’t wait for this unbleached cake flour to hit the stores!!!! In fact, I’m going to mention it to my grocery store manager to make sure they stock it! THANK YOU KING ARTHUR FOR MAKING THIS PRODUCT!!!

    I recently had a recipe that called for cake flour but didn’t want to use bleached flour (YUCK!) so I used all purpose which didn’t give me the fluffiness I as looking for in my recipe.

    Reply
  42. Kim U

    1. I haven’t used cake flour that frequently, but I think the only variety I’ve used is Swans Down – that’s the only kind stocked in my local grocery store (although hopefully they’ll get the KA version now!)
    2. I’d bake a special cake for my neighborhood book club. They’re my most appreciative audience for baked goods and I like to try new recipes out on them.

    Reply
  43. Patti

    Have you ever used any brand of cake flour before? No, I’ve never used cake flour before because it was bleached.

    Who would you bake a special cake for, if you won a box of our Unbleached Cake Flour Blend? My family because they are my most favorite people to bake/cook for.

    Reply
  44. Elizabeth

    I used to use Swans Down cake flour before I discovered your line of fabulous flours and switched to using Queen Guinevere. I’m so glad you’re making an unbleached cake flour! I really dislike bleached flours because of all the added chemicals so I can’t wait to pick this new kind up in the grocery store! If I won a box of the new cake flour, I would make a cake for my new roommate who just moved in on Saturday. Her birthday is coming up and I think she deserves a really great homemade cake!

    Reply
  45. kitlaura

    Hi
    how i wish i am residing in America cos i can buy your wonderful king arthur flour and bake all kinds of goodies and also get the best result for trying your receipes. but unfortunately, i am living at the other side of the world. i.e singapore. and not able to buy your flour. however, i still manage to try a couple of your receipes. they turned out quite well but i know the texture and taste will be much better if i can use your flour. if i can get hold of your cake flour, i will be using it to bake for my son’s 15 birthday cake. in the meantime, i will scout around all the shopping mall and gourmet baking shop to check whether i can buy any of your king arthur flour. thanks so much for posting all your yummy receipes. I have tried your monkey head and no knead flat bread, they turned out quite yummy. cheers

    Reply
  46. Joni M

    Oh my, question #1, nope I’ve never used cake flour before but use regular unbleached flour, so I’d LOVE a box of this new Unbleached Cake Flour Blend to try…and #2, I would love to make this cake for my husbands office–they absolutely love it when I send fresh baked stuff in to them! I love to bake and his office is the best place to send stuff so I don’t eat it all myself!!!

    Reply
  47. Cindy

    An unbleached cake flour??? – what else are you folks working on? If I could make a request, a buttercream with the taste and texture of a real Italian meringue buttercream, with (of course) no artificial “stuff” and about 25 calories per serving would be lovely! Until that comes along, I will say that my cake flour of choice has always been Queen Guinevere – and because my friends at KAF said that an unbleached product couldn’t be made I accepted that and moved on. As for my special cake – my step-son and his bride to be have requested to use our backyard for their wedding in September. While I am thrilled that they understand and appreciate the peace and natural beauty of our area, it would be a great relief to know that the cake that I am making for them has the best possible ingredients!
    Please keep me posted on that buttercream request -
    Cindy

    Reply
  48. Chris T

    I’ve never used cake flour before but it sounds like just what I need. If I win a free box, I’ll bake a special birthday cake for my hubby. My latest cake attempts have been flops so a fluffy cake would be a real surprise!!

    Reply
  49. LaraK

    Yummy! Answers to questions 1) Yes, the one with a swan on it, and 2) the kidavich, a precocious 4yo who always wants a strawberry cake, or maybe a chocolate chip cake, hey, chocolate cake sounds good… you get the idea. Personally, the raspberries look divine.

    Reply
  50. Marissa in VA

    I’ve only used cake flour once and it was the Pillsbury Softasilk brand because that was what my local grocery store at the time carried. I tend to stick to all purpose in order to keep the stockpile in my pantry low. Although, seeing this cake makes me want to give cake flour another try.

    If I won the box of cake flour I would make a cake for the next dinner party that I go to. My friends and I have them almost weekly, but I always end up bringing something savory or faster to make than a full layer cake, but this recipe is making me rethink that.

    Reply
  51. Tracey Callison

    I use cake flour all the time – but I have to admit I’ve never tried KAF’s! I’ve never seen it in the stores here. I have been using the stuff in the red box (name escapes me).

    If I won a box of the new unbleached cake flour, I’d make a birthday cake for myself! (September 3rd) :)

    Reply
  52. Bridgid

    This cake looks amazing!

    1) I have used “softasilk” cake flour

    2) I would bake this cake for my mother, who has been always there for me, who has supported me through break ups, a fabulous (but stressful wedding), the birth of my premature baby, the choosing and moving into our home, and I could go on and on and on….she loves raspberry, and she deserves the best!

    Reply
  53. kate

    YUM!! ooh this looks amazing!

    I have used other cake flours and they just weren’t worth it, and went back to a box (sigh). However, even if i dont win this new unbleached cakeflour blend? i will be getting some and making this EXACT cake for my mother! She looooves cake layered with Jam! is that a new england thing? regardless, she will love it and i am excited to make it!!

    thanks for creating :)

    now, for ME i would love to see a chocolate cake recipe using this flour :)

    Reply
  54. Leslie Goodman-Malamuth

    1) Yes, I used Softasilk cake flour (phooey!), until 1990, when I entered King Arthur’s realm. A catalog came to my house, and I asked myself, “Where have you folks been all my life?” The answer is obvious: In New England, whereas I’ve spent the first half of my life to date in California, and then in Washington, D.C. After becoming a loyal subject of The King, my baking took a great leap forward, as Chairman Mao might have said, had he been a baker who mixed metaphors.

    2) Fortunately, I always double the recipe for my special cake that Queen Guinevere makes even better, so I would have TWO recipients for my first fling with King Arthur Unbleached Cake Flour Blend. To find the Lemon Poppyseed variation of the pound cake in Rose Levy Berenbaum’s The Cake Bible, the cracked, vanilla-stained binding of my copy automatically opens to this page. Rose thinks that a full-size Bundt pan is too large for good texture, so she recommends baking her pound cakes in six-cup tube pans. One cake of these cakes would go to my husband and sons, who adore the tart lemon glaze, and the other would be for my dear friend Suzanne, who raves about my baking. I just returned from a week with her at the house that she and her husband own in Costa Rica. How to reciprocate for such hospitality? I plan to stuff her freezer! I’ll bring over the lemon poppyseed cake, breads, and her sons’ favorite, dubbed Pesto Buns, made with 1/4 cup pesto added to your Soft White Dinner Roll mix instead of the butter called for on the box. If I divide the dough in two and bake each cluster of buns in one of your round bake-and-give cake pans, it’s a win-win situation: my own family won’t feel left out, and sulk.

    Reply
  55. Deb Annis

    1) When I lived in Vermont, I used KAF Queen Guinevere bleached cake flour, but haven’t tried cake flour since moving to higher altitude (Colorado).

    2) My husband! He’s been incredible with all of the home renovations he’s been doing. He deserves a cake and a break!

    Reply
  56. Jules

    I tend to use SoftaSilk because it’s readily available. The cake would be for my family. They are my best baking audience. So glad this is going to be available locally!

    Reply
  57. Melissa Trachtenberg

    I use Swans Down cake flour for some cakes, though I dislike using bleached flour – I usually go with King Arthur unbleached AP. If I won, I’d use the flour to make a cake for my husband, who’s done all the cooking in our house for the last 2 weeks while I battled morning sickness!

    Reply
  58. Eric

    Well, finally and at long last…I remember the aborted experiments with some European thermal processing technologies to eliminate the asterisk in the Never Bleached, Never Bromated slogan….

    I have used other cake flours; because I can’t always reliably plan how much bleached cake flour I’m going to use in a given period, I can’t mail-order Guinevere The Mighty Bleached Blonde, and have to instead rely on that stuff in the pink box whose name I won’t be mentioning. It’s a painful link to Big Ginormous Agribusiness, because I simply don’t buy many of their other products.

    So is this simply a finer-milled, lower-total-protein version of the KAF flours we know and love, or is something else going on to mimic the performance effect of chlorinated flours? Some of us are the sort of neurotic bakers who have really fine-tuned our recipes for particular ingredients – for example, since I exclusively bake with KAF AP flours and measure by mass, I’ve made adjustments in hydration level and mixing times to cope with the higher protein levels and stronger protein structures.

    Switching cake flours is a GIANT financial commitment for me; in the 20 years I’ve been baking competitively, I’d wager that my butter spending outpaces my flour spending seven or eight to one, and there’s gonna be a risk of some spectacular failures the first time out. For better or worse, That Hussy In The Red Sweater and the Big Red Spoon makes a consistent product with defined performance characteristics (if a somewhat unpleasant flavor in lean doughs and batters), and they’re in it for the long haul.

    So the good news is, I’ll be baking special cakes with my complimentary box of KAF (subtle, no? ;0) ). . . the part that remains to be seen is whether I’ll be feeding loved ones because my baked goods are so tender and light with an honest wheat flavor and a creamier appearance, or if I’ll be feeding the ducks because it doesn’t hold fats the same way that highly oxidized flours do. . . .

    Please send my love to the Bleach Blonde;

    Eric

    Reply
  59. Erin @ One Particular Kitchen

    1) Have you ever used any brand of cake flour before?
    I’ve used Swan cake flour — the only brand I’ve been able to find locally.

    2) Who would you bake a special cake for, if you won a box of our Unbleached Cake Flour Blend?
    My husband! His birthday is coming up!

    Reply
  60. Karla George

    I have used cake flour before. I like to use Softasilk and Swan cake flour.
    If I win, I’m going to bake an angel food cake for my mom. She loves angel food cake.

    Reply
  61. HMB

    In answer to your contest questions:

    1. Once, years ago, I bought a box of Softasilk –but I wasn’t impressed and never used it again.

    2. My mom’s birthday is coming up in September. She will get a special cake whether I win or not: She taught me how to bake and she made me plernty of special cakes when I was growing up, so I like to return the favor.

    Reply
  62. Robin Stauffer

    I want to say thank you for sharing this with everyone it is very kind. I haven’t used it before but have heard a lot about it my granddaughters 5th birthday is coming up and what a perfect time to make a perfect cake. I would love to try yours Thank You.

    Reply
  63. Marcia

    I have never used any cake flour except Swans Down. It is the only choice at the grocery store.

    I would bake a special cake for myself to share with friends. My birthday has passed and I did not make a cake. My favorite has always been pineapple upside down cake and my Grandmother used to make it years ago for me in a cast iron skillet.

    I plan to see Julie & Julia, the movie. I know it will put me in the mood to cook and bake!

    Reply
  64. Tracey

    Great post – the cake looks phenomenal! I love the use of the fresh raspberries. I have used cake flour in the past – it was the Pillsbury Softasilk brand. If I won a box of the KA Unbleached Cake Flour Blend I’d make a cake for my stepfather. His 60th birthday is coming up very soon!

    Reply
  65. valerie

    I’m looking forward to this showing up in the grocery store! I’ve always used the Swans Down cake flour in my favorite lemon verbena cake. And for my sweetie, I’d bake a special angel food cake (his favorite), who’s moving halfway across the country for me in a couple of months. :-)

    Reply
  66. Jenny

    Bye bye Swan’s hello King A.

    I am a cake professional who still buys Swan’s cake flour b/c I can not find a better product. I have used big bags of commercial cake flour before and not been satisfied with the end result. I would love to sample your new cake flour.I would bake a cake for Courtney my wonderful wedding planner (getting hitched Oct. 24, and yes making my own cake) who loves sweets. SO excited either way~! Thank you. Jenny

    Reply
  67. Anne

    I have used cake flour before – whatever I can find in the grocery store. (Looking forward to the new KAF unbleached cake flour!!)

    If I won a box, I’d bake a special cake for my office – we’ve all been working way too hard this year, and my coworkers deserve a treat!

    Reply
  68. Stephanie

    The only cake flour that I have ever used is Swans Down. If I won a box of the new Unbleached Cake Flour Blend I would make a birthday cake for my dad, who turns 63 this month! Happy Birthday Daddy!

    Reply
  69. AnnaMarie

    I have not used special cake flour in the past but I have been using your AP flour since I also don’t want bleach in my food.

    I’d love to bake a cake for you!

    Reply
  70. hddonna

    1) Yes, I use cake flour occasionally. I look forward to trying the new, chemical-free King Arthur Unbleached version–whether or not I win a free box!
    2)I’d bake a special cake for my son, who is now deployed in Iraq.

    And speaking of cakes and Iraq–I recently asked for tips on the Baking Circle for sending him a birthday cake and got some great advice. I baked my family’s favorite cake–Mom’s Buttermilk Chocolate Cake–in a 13×9 foil pan. I’d heard that shipping frosted cakes is not a good idea–sending a can of frosting was recommended–but I decided to risk it. I used my Fast Fudge Frosting, made it a little stiffer than usual, and covered it with non-stick foil, just to keep it neat in case it melted. I covered the whole thing with the plastic cake cover that came with the pan, filled the space with tissue, and taped the cover down. That went into a larger box with a large piece of cardboard covering the cake, leaving plenty of room for party supplies on top. The cake arrived in six days, in great shape, frosting and all, and was a big hit with my son’s friends. When he gets back, hopefully in a few months, I’ll be able to make him a fancier cake–maybe the beautiful raspberry layer cake in this post! I may have to do a test run as soon as the new flour appears on my supermarket shelf, though…

    Reply
  71. Jessica

    oh my gosh that cake looks delicious! I will certainly have to give that a try!
    I have not used cake flour before. If I were to win a box of this new cake flour, I would certainly bake a special cake for my special guy – my son – who’s 2 yr birthday is coming up soon.

    Reply
  72. Michelle

    I am always excited when there is a new product coming out.
    The answer to the two questions above for me are…1) I usually do not buy cake flour but do the substitution thing. 2) I would make a cake for my husband Mike who has a birthday is this month.

    Reply
  73. Suzie

    I have used Swan’s Down before.
    Why, I would bake a cake for my family of course. Probably Lemon as it is my daughter’s favorite and her birthday is in a couple of weeks! :)

    Reply
  74. bookboxer

    I have never used cake flour before!

    I would make a cake for my husband, who keeps most health problems at bay with a fairly strict diet but welcomes a special treat now and then.

    Thanks for a great blog and website!

    Reply
  75. Betsy

    I have never used cake flour to make a cake (gasp!) and have always wondered what difference it would make. If I won, I would make my mom’s carrot cake from scratch for my husband as a special treat. He loves it, but doesn’t get it often (I’m talking years in between…sad, eh). This carrot cake is not chunky, so the texture difference would be noticeable. Hope I get to try it out!

    Reply
  76. Dee

    I’ve never used cake flour before. On the off-chance I’m not using a box mix, I’ll try the cake flour “substitutes.”

    I’d bake a big four-layer cake for my husband– our 4th anniversary is coming right up! And then we’d share with anyone who wants a slice!

    Reply
  77. Lara

    How exciting…King Arthur Cake Flour *Unbleached*! I will definitely start using this more often, especially when I make my mother a birthday cake in September (if I win a box). I have used Swans Down Cake flour before; however, I try to avoid bleached flours as much as possible. Thanks for giving us an option!!

    Reply
  78. Sarah

    I’ve used cake flour once before, but the rest of the box is still sitting on the shelf because bleached flour scares me.

    August 6th is my birthday, so I might bake MYSELF a cake! :)

    Reply
  79. Rebecca

    1) Yes! I’ve used KA Queen Guinevere cake flour several times. In fact, I use it every year to bake my daughter’s birthday cake.

    2) I’d make a cake for my daughter’s 10th birthday (in 8 days)!

    Reply
  80. Cynthia Kershner

    You keep saying that you need to scrape the bowl… doesn’t the new paddle attachment you’re using take care of that step? I bought one (since I was seeing it all the time on the blog!) and have loved using it while making cookies… and it works well on my very wet pizza dough as well. Also, thanks for those tips on how to deal with filling overflow!
    Yes, I have used Queen Guenivere Flour when I can find it in the store (I tend to decide to bake cakes at the last minute), or the one in the pink box (can’t remember the brand – Swan’s Down?). If I won a box of the cake flour, I’d make a cake for my friend who is taking care of her very sick father at the moment.

    Reply
  81. Suzanne

    1. I have never used cake flour before, but after reading about its benefits it’s something I will definitely try next time I make a cake!

    2. My boyfriend and I met while studying abroad and attend colleges in the United States that are over a thousand miles apart. He is coming to visit me soon. There’s no quicker way to a man’s heart than through his stomach, and I think a delicious, homemade chocolate cake would be just the perfect way to welcome him and to show how much I appreciate what a wonderful person he is and what he does for me.

    Reply
  82. trina vaughn

    1) yes i have used swan’s cake flour only once
    2) i would bake a cake for my mother-in-law, i would do it to cheer her up a bit her mother passed away last week.

    Reply
  83. Dawn

    1) Have you ever used any brand of cake flour before?

    I have to sheepishly answer not yet on this one. I’ve always wanted to try cake flour, but haven’t gotten around to actually acquiring some to try it out.

    2) Who would you bake a special cake for, if you won a box of our Unbleached Cake Flour Blend?

    If I were to win a box of flour, I’d make a yummy anniversary cake for my sweetie.

    Reply
  84. Heidi

    1) Swan Down

    2) I would make it for my family. My mom’s aunt gave me a recipe for a pound like cake called Gesundheit cake at my bridal shower. She wrote on the top of the recipe card that it was my mom’s and uncle’s favorite cake.

    Reply
  85. Jenn

    1) I use cake flour when I am baking special or birthday cakes. My grandfather always makes everyone a white cake with chocolate frosting for birthdays. So, that is the first cake I would make. Then I have a great chocolate cake recipe that is light, fluffy, and deliciously chocolately, almost fudgy without the heaviness.

    2) I am actually due in 1.5 weeks on August 15th, which is also my husband’s birthday. Not sure how much I’ll feel like making a birthday cake by then, so I will make a combo baby and daddy birthday cake. (I always make a birthday cake for my hubby. A few years ago, my hubby and I were lucky enough to work in London for a month. I had friends from work in the US ship me foil pans, just so I could make a cake! haha Luckily, the rest of the ingredients, I could find in the supermarket. =)

    Thanks for sharing the above!!

    Reply
  86. Mary Alice Kropp

    Yes, I’ve used Swan’s Down Cake Flour on occasion, tho I usually use AP for all my baking.

    I would bake a cake for my awesome grandson, just because I want to!

    Reply
  87. Portia O.

    I have never used cake flour before. I’m a vegan baker and I would make a cake for my husband and daughter to celebrate her birthday (August 6) and my husband’s completed screenplay.

    Reply
  88. Diana

    I’ve used another brand before (Swan?) since I can’t find Queen Guinevere in any of my local stores. I bake for my office. They gobble up anything I bring in!

    Reply
  89. Marla

    I have used cake flour before (softasilk) and I’m very excited to try this kind!

    I would make my mom a cake because she’s so awesome

    Reply
  90. LeeYong

    I’ve never used your cake flour product but have used your whole wheat and bread flour… loved them both! I’m very excited about your cake flour product… can’t wait to see it on our bake product items at the supermarket!
    I would use the cake flour to bake my mother-inlaw a cake to show her how much she means to me. Nancy is absoutley the best and I’m very lucky to have her in my live!

    Reply
  91. Lise M.

    Sorry if this is a duplicate – I THOUGHT I was the first to post a comment, then found it still sitting in my window, then when I tried to submit it, it told me “you have already said that”. But I don’t see my comment/entry here. SO….

    Yes, I have used cake flour – Swan’s down and Guinevere. My mother would just triple-sift A.P. flour and reduce each cupful by 2 Tbs.

    I would love to bake this white cake with raspberries for our first family vacation in Michigan this month!

    I have one question – what is the value of the “paste” method for cake baking?
    Thanks for a beautiful and informative (and inspiring) blog!

    Reply
  92. Collette

    Yes, I’ve used cake flour–softasilk since it’s what I could get at the grocery store. And as for who I’d make a delicious cake for, the timing couldn’t be more perfect–my son’s 2nd birthday is September 4th. I figure that deserves a special cake! (In fact, I think the last time I used cake flour was for his last birthday!)

    Reply
  93. Annie

    Thank you for this, King Arthur Flour! I love all of your products and I’d be thrilled to try your new Cake Flour blend.

    To answer your questions, 1) I also use Swans Down Cake Flour, which is what I can usually find at my regular supermarket. I’ve also tried cake flour from Trader Joe’s, which I like a lot.

    2) I would bake a cake for my grandma who just got out of the hospital. It would be something not too heavy, but incredibly flavorful. She loves to bake and taught me how to cook when I was little, so this cake would mean a lot to her at our upcoming mini-family reunion on Long Island.

    I hope I get to use this new flour to serve a family of King Arthur fanatics!

    Reply
  94. Patrick

    I have used Swan Cake flour in the past, but my wife who I would make the cake for if I won the box of cake flour complains about the amount of flour I have (bread, whole wheat, AP, and semolina) although she does like the bake goods that come from it.

    Reply
  95. bookboxer

    1. I have never used cake flour.

    2. I would make a cake for my husband, who keeps most health problems at bay with a pretty strict diet – and he loves an occasional treat!

    Thank you for a great blog and website!

    Reply
  96. Mary

    I have used cake flour sparingly in the past. Like you, I have been using boxed cake mixes as my safety net. This last year I have stepped out of the box but I am a work in progress.

    If I won the flour I would make a cake for my 9 year old grandson who is coming for a visit soon. I posted a cake picture on my blog and he called and asked, “When I come up will you make me a big cake like that?”

    Reply
  97. Cindy

    Yep, I’ve used cake flour before. I’ve got some in my kitchen right now!

    I’d make a cake for my office-mates. They love it when someone brings homemade treats into the office.

    I can’t wait to try out the unbleached cake flour. I’ve always hated that I could only find bleached.

    Reply
  98. DebD

    Yes, I’ve used and keep on hand, Softasilk cake flour. That’s the only brand available here.

    If I received your cake flour, I’d like to make an angel food cake for my neighbor (and my walking buddy). I’d frost it with chocolate ice cream and freeze it, like my beloved grandmother used to do in summer. So refreshing, in this hundred plus degree heat!

    Reply
  99. Deb

    1. I’ve used Softasilk before (mostly that’s all that’s available)

    2. I’d make a birthday cake for my hubby!

    Reply
  100. Mary

    I have used cake flour before and the results are almost worth using a ‘bleached’ flour. I am thrilled to try unbleached cake flour! Thanks.

    I would bake a classic coconut cake with creamy frosting toped with toasted coconut flakes. Yum!

    Reply
  101. Sue H

    1) Sorry to say I’ve never used cake flour – guess that makes me a “bad baker” :-(

    2) I would make it for my hear hubby who has put up with me now for 30 years!!!

    Reply
  102. Tyson Brown

    1. Yes I have used cake flour, normally the Sofasilk brand, but I have essentially every King Arthur flour, so I need to complete my collection!

    2. My girlfriend just got a great new job with the University of Arizona. She’s also a serious baker on the side so an opportunity to impress/congratulate her would be great!

    Reply
  103. Becky S

    That cake looks heavenly!

    I’ve never used cake flour before. I’ve been soaking up info and starting to branch out since finding your blog though.

    I’d bake a cake for my own half birthday that’s coming up soon!

    Reply
  104. Elana E

    I have used Swan’s Down Cake Flour. It was alright. I made cupcakes for my daughter’s dolly’s 5th birthday. Who knew? The flour definitely made for a finer texture.

    Who would I bake for? Well, I say that I bake for my kids, but they can’t possibly eat it all, so I may have to help them out. It’s always some dolly’s or stuffy’s birthday. I don’t consider myself very crafty, but I love to bake. Plus, I can say that it is educational, math and stuff. Or maybe it’s just about cake!

    Reply
  105. Kara

    1) I’m ashamed to admit I’ve never used cake flour before!
    2) My birthday is coming up, and there is no one around to bake me a cake, so I would do it for myself and invite some people over to share it!

    Reply
  106. Dorothy

    I’ve used Softasilk and Swan’s Down cake flour before, but I don’t have a preference for one or the other. My local grocers will stock either one, but rarely both in the same store!
    If I won, I’d bake a special cake for my sister, who will recently got a promotion and will be moving in two weeks to start her new job!

    Reply
  107. Lauren Drag

    1) I’ve used cake flour many times to make birthday cakes and most recently, Thomas Keller’s pineapple upside-down cake.

    2) I would use a box of this cake flour to make the Tender White Cake recipe, I try and make as many of the KA blog recipes as possible!

    Reply
  108. Charlotte Malone

    I have never used a cake flour, but am looking forward to trying the King’s!

    I would bake a cake for my husband and two boys – they are my biggest fans!

    Reply
  109. Anita

    I have used Softasilk and Swans Down cake flours for cakes and jelly rolls. I really like the texture of the finished baked product. I’ve never seen the Queen Guenevere flour in my local store. I am very much looking forward to the King Arthur unbleached cake flour since I exclusively use the KAF brand of products for all of my baking needs.

    I would bake the raspberry cake for my husband whose birthday happens to be on August 12th. He always wants raspberry filling in his bakery purchased cakes so I know he would love this recipe.

    Reply
  110. Leigh

    Hello,

    I am so happy that your company has finally produced an unbleached cake flour.

    1. I have used Swan’s Down Cake Flour and just could not go back to using it due to it being a bleached product. I’ve used all-purpose flour for all of my cakes and never looked back.

    2. My husband’s birthday is on August 11th. I would love to win your unbleached cake flour. I would also bake for my children as well. With the unbleached cake flour I now will be able to make all of the great cake recipes I’ve seen over the past couple of years but couldn’t because they used bleached cake flour.

    Reply
  111. Cindy

    I have not used cake flour ever although i have baked a lot of cakes.

    I would bake a coconut cake for my Aunt Ginny and her foster man Charlie. They are both 72 and love it when I bring them cake.

    This cake is sooo good as it has a cruncy coconut layer on the bottom and coconut frosting.

    Reply
  112. Erin B

    1) In fact, I don’t think I’ve ever used cake flour before, but I’m relatively certain my mother uses your KAF brand.
    2) I would bake a cake for my mother, father, and brother as a celebration of the latter’s getting into college (and to ease the “empty nesters” feeling in my parents).

    Reply
  113. Cathy

    I think I used the Softsilk cake flour once. My birthday is coming up and I would love to make this cake for me!

    Reply
  114. Poppy A.

    1) I have never used cake flour before.

    2) I would bake a cake for my family, not for any special occasion…because you shouldn’t have to wait for a special occasion for a special cake :)

    Reply
  115. Melissa

    I have used cake flour for making cakes.

    I would make a cake for our first day of Homeschool! I usually bake a cake or cupcakes to celebrate the start of our homeschool year.

    Reply
  116. Bridget {Bake at 350}

    Oh, my mouth is watering looking at that cake.

    1) Have you ever used any brand of cake flour before? Yes, I’ve used Swan’s
    2) Who would you bake a special cake for, if you won a box of our Unbleached Cake Flour Blend? Well, I’m going to be honest here and say myself. :) There is a recipe I’ve bookmarked in one of my cookbooks that I’ve been meaning to make for a good 3 years now. I’d love to try it with the new flour! :) (Of course, I might let the rest of my family eat some, too!)

    Reply
  117. Joan Auclair

    I first used cake flour (Swan’s Down) the first time I made Julia Child’s Queen of Sheba cake. I’ve kept it on hand ever since–I make that cake, or something similar, for fundraisers for our local library. Our next event will be a holiday gala in December; I would love to try your new unbleached cake flour for that one.

    Reply
  118. Maria

    I have used Softsilk as I really didn’t know about any other flour and that is what the grocery store had in terms of cake flour. While I have baked some, I really began to bake when I was gifted a couple of dessert cookbooks about 4 years ago. And even then, I still feel like I’m just beginning to explore the wonderful world of baking.

    Now as to who would be the lucky recipient of my baking I would say my youngest sister Becky. She is my best friend.

    Reply
  119. Erie

    Yes I have used cake flour before. Swan is what is available here. Did not like it very much.
    I would bake a cake for all the family soup kitchen volunteers at church. They come twice a week to feed all the children and their families. If I have left over I will try to make self rising flour with it for my special spice cake recipe. It is hard to find good self rising flour!

    Reply
  120. Carol McCaslin

    I have used cake flour before but not a King Arthur product. I am going to make the white cake in the blog for my daughter’s birthday coming up this month. She loves raspberries and this will be just perfect. I cannot wait.

    Reply
  121. Jeanne

    1. I have never used cake flour before. I use King Arthur unbleached all purpose flour when I bake cakes. I’d love to give cake flour a try!

    2. I would bake a cake for my coworkers. We’ve just gotten a pay cut, so I think that a cake would make everyone feel better! And they always love it when I bring cake “experiments” to work!

    Reply
  122. Jennifer Kirk

    1) I have never used any brand of cake flour before but would absolutely love to try yours. I’m moving to Vermont in the next couple of months and can’t wait to be able to get KA products from the source!

    2) If I won the KA unbleached cake flour blend, I would make a cake for my husband for our 3rd wedding anniversary and I would use the leftover flour to make a baby shower cake for my sister who lives 3000 miles away who I haven’t seen in months, but will see at the shower!

    Reply
  123. Nicholas

    In terms of cake flour, I’ve used the cake flour in bulk at my local food coop. I’m excited to have a King Arthur version, though, as I love your products! And who would I bake a special cake for? Since I just moved in with two of my graduate school friends, I would bake them a cake for family dinner night – it would be a great way to settle into our new home and make it smell like yum!

    Reply
  124. Judy M

    Yum! 1) Yes, I have used the Swan’s cake flour before. 2) I would make a cake for my family; celebrating health and happiness.

    Reply
  125. melissa

    that cake looks amazing!

    1- I’ve used softsilk cake flour before. Its the only one available at my grocery store.
    2-my sister’s birthday is coming up and I love making birthday cakes for my family. Its so much fun and everyone should have homemade birthday cakes!

    Reply
  126. deede

    I have always wondered about cake flour, but my grocery (Kroger) didn’t offer anything by King Arthur, and I was distrustful of trying Swans Down. (When you get used to the very best, it’s hard to bring yourself to try anything else!) I am so excited to see this offering, I got actual tears in my eyes! Will it be available at grocery stores?
    I have to say I would bake for my daugther–my only child, who I love more than words. She has turned into a beautiful young woman; is bringing up two sweet boys and works full-time. Baking is the last thing she has time for at present. It would be a gift to her, but mean even more to me.
    Thanks so much!

    Reply
  127. BOBBI

    I am so happy you have come out with a cake flour am looking forward to trying it, hope I can buy it at my food store

    Reply
  128. GeriBerry

    I have never used cake flour before. I have a boxed cake mix habit that I really want to break. I’ve always loved cooking and baking and have recently become more serious about it. I’ve learned a great pizza dough recipe and a soft pretzel recipe and I’ve discovered I LOVE making yeast doughs. I’ve never ever made cake from scratch and I’d love to try.

    I’d bake a strawberry or blueberry cake for my wonderful boyfriend who puts up with me and makes me feel like the most loved person in the world. His birthday is next month and I’m having trouble thinking of what would top my present last year, the entire Calvin & Hobbes collection (He loves the comics and had every book except the full collection)

    Reply
  129. Martha

    1) Have you ever used any brand of cake flour before?
    Swan’s Down

    2) Who would you bake a special cake for, if you won a box of our Unbleached Cake Flour Blend?

    The folks at my office. They love home made baked goods!

    Thanks.

    Reply
  130. Nicole

    1. I have never tried cake flour, but I am very interested in trying it because I love a light crumbly cake!

    2. I would use the flour for my brother’s 30th b-day. He’d love the cake featured above, yum!

    Reply
  131. Steph

    I’ve used Soft-as-silk cake flour in the past, but not too often, usually for angel food cake. Usually I use KAF instead with a little cornstarch mixed in because I don’t like bleached flour.

    Who would I bake a cake for? That’s a tough one…Probably my friend Erin. She and her fiance have asked me to bake peach pies for their wedding instead of cake, so I’d bake a cake for her bridal shower instead! A lemon layer cake with lemon curd between the layers and a raspberry sauce.

    Reply
  132. Elaine

    Yes I have used Swan’s Down cake flour before and lately have been experimenting with different flours.

    I would bake my daughter her 25th birthday cake celebrating her Master’s degree accomplishment all at one time!

    Now what flavor…..

    Reply
  133. jami

    I usually use Swan’s Down or Softasilk. I am making a special birthday cake this week for my friend’s little boy’s 3rd birthday. My sister is turning 35 in a few weeks, so I’d also make her a special cake!

    Reply
  134. Smriti

    I’ve never used cake flour before, its always been all-purpose for me. To be honest, I’d heard about bread flour but not cake flour.

    Hmm…who would I bake the cake for – my husband, of course! :) He loves all things bakery!

    Reply
  135. Pat

    I have made cakes from cake flour from the age of 9 years old (that cake was inedible). I had watched my grandmother and mother put together cakes for everyone’s birthdays my entire my life. They made it seem so easy; I decided to try it one day without supervision. I do not remember what I subbed (probably could not find the where my mother stored the correct ingredient) for another ingredient but it tasted dreadful. Since this experience I learned about a cakes sensitive structure.

    I learned to use cake mixes (Betty Crocker and Duncan Hines) when in a hurry but have always had great feeling of accomplishment when baking from scratch. I have used Swans Down (my grandmother’s brand), Softasilk and Queen Guinevere cake flours. The person I will bake a cake for is my sister-in-law birthday in September. I have never used unbleached cake flour, but since I like the idea of baking without extra chemicals, I want to try this cake flour. I hope it will be carried in my local grocery store or my local Wal-Mart store where I find KA flour products. Thanks for all your wonderful products.

    Reply
  136. twyla

    I’m not sure if I’ve ever used cake flour. I don’t belive I have. I usually sub all-purpose when it is caused for in a recipe. I try to only buy unbleached flour though, so this is good news if I decide to stop my subbing. If I got a box, I would probably make a cake for myself, lol. I know that isn’t very generous, but I’m eight months pregnant and have had a craving for strawberry cake recently. I’d share some of it w/ friends though.

    Reply
  137. Truc

    1) Have you ever used any brand of cake flour before?

    Nope, I haven’t. But I’d like to try!

    2) Who would you bake a special cake for, if you won a box of our Unbleached Cake Flour Blend?

    Well it’s my roommate’s birthday today, although I think if I won the cake flour would get here a little late. =) But I could do a belated birthday cake!

    Reply
  138. Krysten Oliphant

    I haven’t used any sort of cake flour before, but I’m starting to get more into baking, so I’m definitely excited about trying it!
    I’d bake a cake for my best friend because she always bakes the most delicious things for me and all I can usually give her in return are store-bought place-and-bake cookies!

    Reply
  139. Suzanne B.

    1. I use KAF flours exclusively. And don’t intend to change. I give up other stuff to have the money to pay for KAF quality and my baked goods show that it’s worth it :)

    2. I would bake the cake for ladies I don’t even know: I deliver baked goodies to a women’s shelter in my local area. It’s a house that helps wither pregnant women or women with very young children get away from abusive situations. It’s two things close to my heart: helping others and baking. There’s a lot of talking that cane take place over a piece of cake, lemme tell ya.

    Reply
  140. Jeanna Williams

    I have used cake flour on a few occasions. I haven’t done so for awhile. It definitely did make a difference in texture.

    I would make a cake for my co-workers. I work in a children’s hospital in the oncology department. They all love it when I try out a new recipe.

    Reply
  141. Bonnie

    Wow, that cake looks amazing!

    I have not tried cake flour. I’m a new KAF customer and had great results using my first purchase- pizza flour. I’d be eager to try the cake flour, too.

    The “who would I bake for question” is easy. My mom’s birthday is next week, and I’d love to bake a special cake to celebrate her special day and to thank her for all she’s done for me! I would also plan to bake a coconut cake- it’s one of mom’s favorite flavors.

    Reply
  142. Nancie

    I have not used cake flour because I can not find the Queen Guinevere flour in my area and it’s the one I want to use. I love all the KAF products and i am rather snobbish about using it! No other flour will do! My brother has a birthday coming up an I would use this flour for that cake, to make the cake that mom used to make for all the birthdays in the house. This flour would do it justice!

    Reply
  143. Lance

    We have used sofsilk and swans for cakes. Not sure if we prefer one or the other. If I win i will bake the above cake for my wife. She LOVES white cake, and will send me to the store to get some for her. Not a whole cake but the piece they sell individually. Wow, we can have white cake at home and the whole cake would be less than the piece my wife sends me out for. Now if I can just keep my chocolate Lab away from the kitchen.

    Reply
  144. Dogmom

    I have not used any type of cake flour before. I made your fudge cake last week, and it turned out wonderfully the second time; the first one did not rise very well at all, not enough to split the layers for filling, so I kept that one for me and made another for the event that called for chocolate cake! I made it for my dear friend and co-worker Laura. And a white cake with your new flour would be for my neighbors Joe and Gwen, who often are the recipients of my cooking experiments!

    Reply
  145. Nicole Shugars

    Wow…that looks like an amazing cake. I love the tip of adding the ring of frosting on the bottom layer to contain the jam. I’ll have to try that. I’ve used “Softasilk” before but have to admit I am a King Arthur convert and would LOVE LOVE LOVE to try your new unbleached cake flour. My daughter is celebrating her 6th birthday next Saturday and is having her first ever friend birthday party. I’d love to wow her friends with this cake and be her cool mom that makes a great cake, even if just for a moment.

    Reply
  146. Laura

    KAF has transformed my baking, much like your testimony at the beginning of this post. Thank you!!! I have used Swan cake flour in the past, because that’s all that has been available. I’ll look forward to seeing yours on my store shelves soon. My husband deserves a cake this good: he the most wonderful thing in my life.

    Reply
  147. Christina

    1) Have you ever used any brand of cake flour before?
    I’ve used Swan’s Down because it’s the only show in town aside from mail ordering the Queen Guinevere by mail.

    2) Who would you bake a special cake for, if you won a box of our Unbleached Cake Flour Blend?
    Every cake in our house is special! It would be for myself and my family!

    Of course, I would have the most fun sharing the baking with my 3 year old baker in training. She’s already learned to crack the eggs w/o getting shells in the mix. WOO! I am so proud. :) We can’t wait until her brother (a wee 8 1/2 months) is big enough to join us!

    Reply
  148. Carina

    I do use cake flour (Swan’s Down) when I am baking cakes (and with 5 kids, it feels like I am ALWAYS baking a birthday cake!) :)

    Who would I bake for? Well, as the 4 oldest kids are going back to school in a few weeks, I’d be baking a “Happy First Day of School” cake!

    Reply
  149. Janet Bridge

    Thank YOU for this give-away – This cake is SO ON MY LIST!

    I am embarrassed to say I’ve only used Swans cake flour – but that’s because it’s all my area markets carry. I PROMISE to ask for yours immediately!

    I am going to bake this cake for my son the moment he comes home from Army Airborne Ranger training! I cannot wait to see him, and he LOVES white cake so this will be a fantastic way to welcome him home!

    Thanks again!

    Reply
  150. Jenn

    I can’t recall ever using cake flour previously, but I would love to try this new one. I’d have to make the cake for my family, since they are the ones I bake for most often.

    Reply
  151. DebrafromMD

    Yes I’ve used Swan cake flour in the past but I usually try to avoid recipes that use it; I don’t like the idea of the chemicals used in the bleaching process. I would love to try the recipe in the blog (raspberries, yum!) plus maybe and an angel food cake. I can’t wait to find this on my grocery shelves!

    Reply
  152. Jo Maguire

    I’m delighted that King Arthur has developed an unbleached cake flour!
    I use Queen Guinevere Cake Flour frequently as I bake quite a bit. I’m fortunate that my husband works very close to the wonderful Baker’s Store in Norwich and when I can’t get down there myself, he walks over to pick up whatever supplies I might need. If I were to win a box of the Unbleached Cake Flour Blend, I would definitely make a maple cake for my husband whose birthday is coming up next month.

    Thanks for giving us the option of unbleached cake flour!

    Reply
  153. Elizabeth

    This is very exciting news!! I have always used Softasilk in the past, and bemoaned the lack of organic/natural cake flour options. If I won a box I would bake a special end-of-summer cake for all my friends. The above recipe would be a high contender!

    Reply
  154. Kristin A

    I use bleached cake flour in all my cake recipes and wondered if there was a non-bleach alternative. i used KAF unbleached AP when a recipe calls for AP so I’d love to try out this non-bleach cake flour in my other recipes.

    I’d bake a cake to celebrate my and my husbands 5yr wedding anniversary that is coming up soon.

    Reply
  155. Simone Smith

    O.K., I think I’m going to have to make this today, my mouth is watering, right now. The only Cake flour I’ve used before is the one with the Swan on it and I do love , the great “cake” specific crumb that Cake flour achieves, but since we’ve gone mostly natural, organic, unprocessed I have learned that I prefer my flour without added bleach (thank you very much ;)), so please, please sign me up, I’d love to try this. Oh yes, I would make this cake for my husband and my girls, since they love homemade special treats and we can always find a good excuse to celebrate :)

    Reply
  156. Pamela

    I’ve used cake flour before, mostly when it was called for in my default birthday cupcake recipe – from the Magnolia Bakery cookbook.

    Were I to win the free cake flour, I’d use it to bake a cake (or cupcakes) with my son. Since the birth of son #2, the older son and I have been bonding over things that the baby can’t yet do — like cooking and baking. And he LOVES cakes.

    Reply
  157. JanH

    I don’t bake cakes often, but have used Softasilk cake flour. Since I don’t use a lot of cake flour, I have not yet purchased the Queen Guinevere flour, tho I keep looking at it. Having the new unbleached cake flour available at the local grocery store will be fabulous. With it I can bake birthday cakes for my triplet neices. They will be 12 at the end of August.

    Reply
  158. Bernie

    I have used a cake flour before. If I receive a box of the unbleached flour, I would cake a cake for my sweet husband. He has an enormous sweet tooth and appreciates everything I bake or cook for him. He says that he can taste the love I add to the creations for him. Isn’t he the sweetest?

    Reply
  159. Rachel P

    1) I have been using Softasilk cake flour as it is the only option in the local grocery stores.
    2) My mom and sister share a birthday on August 27th, this would be a great opportunity to make them a cake.

    Reply
  160. Denise

    1) Yes, I’ve used cake flour before, although very infrequently.
    2) I would bake a cake (or three, if they’re birthday cakes!) for my triplet daughters. They’re my favorite cake-eaters! :)

    Reply
  161. Amy

    Wow, what a great looking cake!
    1) I have used a generic cake flour before, juts something i picked up at the grocery store
    2) I would bake a cake for my mom. She deserves it.

    Reply
  162. Kathryn Henry

    I have used cake flour for many many years. My first experience with cake baking was visiting my aunt and watching her make a cake using only her hands to measure. She would dip her hand in the flour bin and take out the amount of flour required to make her cake. She made the most wonderful angel food cakes with eggs we collected from the hens that morning. She was a wonderful baker. She made biscuits daily using fresh milk from the barn and taught me how to bake those biscuits in a wood stove. Because of her I found it exciting to experiment in the kitchen. I don’t have the uncanny sense of measurements she had when portioning out the flour or the “knob”s of butter/lard so I use the standard measuring cups and spoons, but I do have a sense of satisfaction with baking that comes when experiencing the smells and the pleasure of watching someone take a bite and look to the sky and take sigh of enjoyment. Baking is like a quilt. Many of your old quilts tell a story of a family’s traditions or were used to create new traditions. Baking is just like that. A certain cake will remind us of celebrations such as birthdays, weddings, or when we just enjoyed a piece on a lazy day with a cup of coffee, glass of milk, or an icy lemonade. We will remember the smell, the taste, and the fun we had when it was presented.

    I like baking for my husband. He enjoys what he calls “Kathy inventions” when I play around with a concept and come up with a new taste treat; however, I like to give my baking away. It is my way to share the tastes of a time gone by since I use many of the old recipes.

    Reply
  163. Janet

    I just noticed that the recipe for this cake calls for one whole egg in addition to the egg whites – but in your blog tutorial, you don’t mention adding the whole egg. Which is right. This is just too good to mess up so I don’t want to! :-)

    Hi Janet,
    The recipe does need the whole egg as well. I have edited the blog post to make this more clear. Thanks for your question! ~ MaryJane

    Reply
  164. HCHOW

    1 – I’ve used Swan’s Down.
    2 – I would use the new KAF cake flour to bake a birthday cake for my father’s 70th birthday.
    fingers crossed!

    Reply
  165. Deanna Moore

    I have used your flour and it was great!
    I would make my husbands 15th year sober birthday cake with your flour.

    Reply
  166. Jackie

    I used to use Five Roses Cake Flour and have experimented with organic whole wheat pastry flour for scones and banana bread – really liked the result, too. If I were to win a box of unbleached cake flour blend, I would attempt making a cake for the first time!

    Reply
  167. Natalie

    1) Have you ever used any brand of cake flour before? 2) Who would you bake a special cake for, if you won a box of our Unbleached Cake Flour Blend?

    Reply
  168. Natalie

    I have used cake flour for a few special cakes in the past – I used to have a spice cake recipe that was AMAZINGLY smooth-crumbed. If I won, I could bake a cake for my sister who’s coming home in the fall for a visit. A welcome home cake!

    Reply
  169. Laura B

    I’ve used Pillsbury and Swan’s cake flour in the past but stopped due to concerns about bleached flour, so this is an exciting development!

    I would bake lots of cupcakes since there’s so many excellent people to bake for, and could mail to the ones far away or freeze until they’re near again. Some would go to work here for people celebrating birthdays, weddings, and anniversaries; some might end up as a wedding cake gift to some couples getting married soon; some would go to family further away like my younger brother and his family on the military base. And of course some to my husband and I – someone has to make the sacrifice for quality control!

    Reply
  170. jennywenny

    I’ve used swans down cake flour and it seems to work very well, I’m interested to try yours though. I’d love to make a hummingbird cake for my little niece when she comes to stay, she’s just turning 1 so unbleached flour seems like a better idea…

    Reply
  171. Mary Beth Hunt

    I make cakes with mixes. I then hid the boxes. I am confessing.
    THIS cake looks so delicious I pledge to try it with REAL cake flour.

    I would make the cake for MYSELF and enjoy it ALL DAY!!!

    Reply
  172. Nathalie

    I have used cake flour only once before and it was to make the NYT’s chocolate chip cookie. But I’ve never used it to make cakes surprisingly. If I won the cake flour, I would bake a cake for my baby brother, who just passed the first level of the CFA. Kid needs a treat!

    Reply
  173. Shannon

    I am more of a cookie baker, so I can’t even remember if I’ve ever used cake flour before. However, I am dying to try my hand at making a gorgeous cake. I would love to bake one for the combined birthday party we are having in a few weeks to celebrate the birthdays of several close friends (and mine too!)

    Reply
  174. Vicky

    Swan’s Down is the cake flour I used in the past; just because that was what was available at our local grocery store. I live in a very small town and in the past I was relegated to whatever was on the shelves. Once I made my first online purchase 6 years ago, I was hooked! I am now on a first-name basis with the UPS and FedEx guys, and my poor postman has joked that the USPS ought to give me my own zip code with all the business I give them.

    Who would I bake a cake for? No contest! My two little boys are so morose at the prospect of the upcoming school year; so I’d make them their favorite French Vanilla Cake to cheer them up. I just got my new bottle of Vanilla Bean Crush from KAF last week, so I’m ready!

    Reply
  175. Alice

    yes, I have used cake flour before – but 99% of the time I never have any on hand when it comes time to make the cake so I usually leave it out – I also don’t feel great about using bleached flours – so am very much looking forward to trying your new unbleached version. If I was lucky enough to win a box, I would make a cake for my husband to celebrate our 20th anniversary which is coming up in September. Thanks for such a great blog full of wonderful ideas!

    Reply
  176. Margaret

    I have only used Swansdown cake flour, but I have just started to bake cakes from scratch. If I won, I would make a scratch cake for my Daughter who is expecting MY first grandchild.

    Reply
  177. Regina

    I’ve never used cake flour. I see people using it, so I suppose it must make a difference, but I think the cakes I make with all purpose flour come out just fine so I can’t justify the added expense. But like I said, I’ve never tried it. Perhaps you’ll prove me wrong. I take all my baked goods to work.

    Reply
  178. Christy

    I have used SoftasSilk cake flour before, but would much rather have an unbleached flour. I hope the stores carry it in Alaska.

    If I were to make a cake with your new flour, it would be my husband’s favorite chocolate angelfood cake. Yum! ask tyour store manager to keep a look out for it. And tell him you would be interested in buying it. Mary @ KAF

    Reply
  179. Robin

    1. Yes, I’ve used Swan’s Down and Softasilk cake flour. Never really cared for either one because they have no flavor. If your new flour is like your other flours, it’ll have a lovely subtle character to add to the cake–can’t wait to give it a try.

    2. From about mid-August to November 1st, I’ll be making baked goods to sell at my workplace to raise money for a charity (UNICEF/Project Edan, http://www.projectedan.org), so the flour will most likely go into making a nice raspberry filled cake to sell by the slice or maybe raffle off :) Otherwise I’ll use it to make a carrot cake for a friend’s birthday in October, she’s a total CC fiend and lives for that first slice loaded with nuts, raisins and homemade cream cheese frosting!

    Reply
  180. Susan

    I started using cake flour a few years ago when I discovered Rose Levy Beranbaum’s “The Cake Bible” cookbook. Swans’ Down is the only kind available at my local store, so I can’t wait to switch to King Arthur (which I use for everything else). I would bake a cake for my mom, who taught me how to bake and the value of homemade treats. Also, I would make THIS particular cake, since my mother has developed a late-in-life allergy to chocolate (isn’t that AWFUL???).

    Reply
  181. Kristen J.

    I’ve never used cake flour before. :(

    I did see some of your products at my local store though, got excited!

    I’d probably bake a cake for my mom. I luvs her!

    Reply
  182. marielle

    My interest is definitely peaked. I’ve never used cake flour before although I’ve baked many a cake. If I were to win I’d bake a special cake for moi and possibly share with my neighbor too who’s a sweetie. That raspberry cake looks delicious.

    Reply
  183. A Peeg

    Hello! I’m not a baker but I live with one! He wants to win some cake flour so he can make me a cake!

    1) I have never used cake flour! Because my Peegy-partner uses it all!
    2) If I won some cake flour I would give it to my Peeg so he could make ME a cake! It would be a fantastic cake full of chocolate and cake flour! And it would be for me! I would eat it all and be sure to make a big mess out of it! And take pictures! For you!

    CAKE!

    Reply
  184. Christian Carter

    I have never used cake flour before.

    I volunteer for the Minnesota Fringe Festival, which is the largest non-juried theater festival in the United States. If I won a box of the special cake flour, I would bake a cake for the Festival staff, who have had to put up with more disgruntled theater-goers than I even thought could exist.

    Reply
  185. Joey D

    I’ve branched out into cakes only recently, being an ardant home artisan bread baker… thanks to KAF, I’ve been modestly successful at my first few cakes. Swan’s Down is the only cake four available, although I’ve been using the thrice-sifted method with KAF AP. This year is a big one for us… my mom’s 75th Birthday (8/10), my b-day (8/9), and my parent’s 40th Wedding Anniversary (10/25), and my father’s 88th birthday (10/31) all in short span of time — so lot of opportunity for baking cakes with the new Cake Flour. Looking forward to seeing it in the stores soon!!!

    Reply
  186. Erika

    1) I tried a brand of regular cake flour (Softasilk?) ONCE, but the bleaching freaked me out! I think I used it for one thing and threw the rest away. Have never used bleached flour otherwise.

    2) I’d bake a birthday cake for my husband. His birthday is later this month and he is very encouraging and supportive of all my baking efforts :)

    Reply
  187. Kelly

    I recently bought Swan (softasilk?) cake flour for the first time (always before I used boxed cake mixes! but I too am trying to kick the habit). The cake I would bake would be for my husband – he loves a butter cake with chocolate frosting. I look forward to trying your cake flour. Thanks!

    Reply
  188. Terra

    I have used cake flour before – Pillsbury comes to mind. It’s the only cake flour available at my local grocery store, and it’s sold in a box. Usually, though, I use your all-purpose unbleached flour. I was experimenting with making white cake and I couldn’t figure out why it was yellowish until I realized it was the unbleached flour. Does your unbleached mix create a whiter cake than your Queen Guinevere?

    I am making a white cake today with the Pillsbury cake flour, and it’ll be for my boyfriend, who likes raspberries, and for our roommate, who likes white cake in general. If I were to receive your box of flour, I’d make another white cake and I’d experiment with my bottles of flavored syrup. Last time I tried this I got a nice lemony taste on the half I brushed with Meyer Lemon syrup but the pomegranate grenadine I used didn’t soak in much at all. So, more experimenting for me. Oh – this white cake would be for me, to try out the syrups, though my roommates would eat it happily. I just like baking; it doesn’t have to be for anyone. Half the time my neighbors eat my baking! I think the cake made with Guinevere would be a bit whiter than the one made with unbleached. Mary @ KAF

    Reply
  189. Aubrey

    1) I’ve never tried Cake Flour but have always wanted to attempt baking a cake from Scratch.
    2) I would make it for my Husband who will be starting his last year of Graduate School. What better way to start the year than by celebrating with a yummy cake!

    Reply
  190. Karen

    I’ve used Swan’s Cake flour before (it’s about all I can find in the grocery store.) But I use King Arthur Unbleached All Purpose, Bread Flour, Whole Wheat and White Whole Wheat for everything else. I’d love to try the cake flour.
    What would I make? Birthday cake….. One for our 4 year old how turns 5 on 8/25, me who turns 36 on 8/26 and one to celebrate the birth of our second child (girl or boy?) on 8/29.

    Reply
  191. Lacy

    YUM!
    I’ve used HEB cake flour (a Texas brand) and Swan’s.
    I would use the flour to be oh so SELFISH and bake myself a cake for the first day back to school. I’m a stay at home mom and both kids will be going to school for the first time.
    Tequila-I mean coffee, cake, and quiet house? Lawdy, save me now.

    Reply
  192. Dan

    I use Swan’s Down or Softasilk cake flour when I’m baking.

    As for who I’d make a cake for… just about anyone! Baking is its own reward :) Ain’t that the truth! Mary @ KAF

    Reply
  193. Corey

    I haven’t used cake flour before because it isn’t readily available where I live (rural Texas). But I would definitely make this cake for myself! It looks really tender and moist and this recipe looks like it would make great cupcakes too.

    Reply
  194. Reed

    I have never used cake flour and have only started baking cakes over the past few years.

    My son is returning from a long trip to India and has asked for a coconut cake for his special dessert on his return. While everyone loves the cake, I think the actual cake should be lighter than it is. So, it would be fun to try cake flour to make his celebration coconut cake.
    After his eating experience that has been taxing for him, we will all be glad to have him home safely, whatever the menu and dessert!

    Reply
  195. Don H.

    KAF makes great products, looks like another one is coming to market! Swans Down is in the pantry and gets used here. Would love to try KAF UBCF and replace it. Cakes and scones would be the preferred way to go; my wife, Lin, gets the benefit when I try it out, and I’ll be on the receiving end when she gives it a whirl. Thanks KAF!

    Reply
  196. Kathryn

    Oh my gosh, I can’t wait to try it. I’m a dedicated cake baker and only use cake flour. As I carried my last cake to a party down the streets of NYC, I had a procession of oggling natives asking for the final destination address–that leads me to believe we ALL need more home-made cake in our lives.
    3 friends from college are joining me for a joint 60th birthday in September and we’d probably use it for German Chocolate Cake or, perhaps Coconut–it would require a vote and an afternoon of recipe search and discussion.

    Reply
  197. Melissa in Montreal

    The cake looks divine! Might have to try it with some lemon curd!

    1) I’ve used Swan’s Down and Softsilk brand cake flours since many of the cakes in the Cake Bible by Rose Levy Berenbaum call for it, and that is one of my favorite cake cookbooks.

    2) I would use it to bake a cake for my daughter’s second birthday, which is coming up.

    Reply
  198. Dori Moltzen

    I once had some cake flour in a round tube, I think it was gold medal or something like that. It was so long ago, I don’t remember how it turned out. I would love to make a birthday cake just like the one in your blog for my husband this fall. Thank you

    Reply
  199. April in CT

    I hope I’ll be able to find this in my local store, I’m excited! I’ve actually never used cake flour! So when I do finally find this I’m going to try it for the first time and see what I can whip up. My dear, dear husbands 35th birthday is coming up in September and it would be lovely to make a cake for him from scratch…something I’ve never done!

    Reply
  200. Kristine K.

    I am looking forward to having your cake flour at our store. I’ve used “Softasilk” cake flour as it has been the only available cake flour in our stores. Our office tradition is that the person whose birthday we’re celebrating brings the office treat. Every year I try something different and should I win, I would bake/bring the Raspberry White Cake!

    Reply
  201. Tami

    we just got a new flour at Market basket last weekend! we made pancakes with it this morning. I use another brand of cake flour but I don’t remember what it was called, it was the ONLY one in the store though…not anymore :) and I want to make a special cake for myself because I LOVE CAKE!

    Reply
  202. Leslie Reed

    Yes, I have used cake flour before. I do mostly use all-purpose flour, however! Yes, I would definitely bake this cake with the unbleached cake flour. I am trying to be more aware of what we eat and I have loved baking from scratch for more that 40 years now! I would bake this cake for my son who loves my”white cake” that is very similar to this one!

    Reply
  203. cookie jill

    1) Have you ever used any brand of cake flour before? Yes. Swan.

    2) Who would you bake a special cake for, if you won a box of our Unbleached Cake Flour Blend? – I’d bake a belated BDay for the President! (it’s his BDay today 8/4) and then I’d whip up a cake for friends of mine who have been so kind to little ol’ unemployed me.

    Reply
  204. ångel

    I use Pillsbury Softasilk cake flour because it’s all they have available at the grocery store. I would love to be able to try out an unbleached flour (from a brand I already trust) in my brownies to see how it turns out!

    I’ve already promised to make a cake this weekend for the group of August birthdays in our group of friends — including me — so I guess this probably won’t come in time. Even so, these folks come over at least once a month and are the frequent guinea pigs (victims? :D) for new recipes that I want to try. Any excuse to make cake is a good excuse!

    Reply
  205. Dianna

    I’ve never used cake flour – only the various substitutes suggested for it, but I’m definitely interested in trying! In particular, it’s my first wedding anniversary coming up on the 16th and my husband is a great fan of homemade yellow cake with proper icing…

    Reply
  206. Gert Martel

    Yes, I have used cake flour many times, when the recipe calls for it. I am constantly trying to make a cake “from scratch” that is moist and has a fine crumb. Your coconut cake is the best I’ve made so far. It’s delicious. I’m the cake baker in our family and I have two childrens’ birthdays coming up in September and I would love to try your new cake flour. This cake looks so delicious! I love your blog and I’m a loyal KAF fan.

    Reply
  207. kristin

    1) I have used cake flour before… I remember it being in a red box.. and then I remember the white cake my grandmother made with it… yummy. I’m looking forward to this cake flour! and will have to (happy face) place a KAF order soon.

    2) I would make a red velvet cake for my boyfriend who thinks cream cheese frosting is the best thing since sliced bread and puts up with my undying need for all things baked. Plus, I’d like a slice for myself!

    Reply
  208. Jennifer

    I love KAF products, this will be great to try!

    1) I’ve used Softasilk or Swan cake flour since that was what was available in my local grocery store. (I somehow never got around to ordering Guinevere.)

    2) If I would bake a cake for my co-workers. They love to hate me and I probably bake for them at least twice a month. They’re my biggest fans and tasters! ;)

    Reply
  209. Anna Duffy

    Great looking cake! I can’t wait to try out the new flour.
    1. I have used Softasilk cake flour on occassion.
    2. If I won a box of flour, I would bake a cake for my family!

    Reply
  210. INES

    MY ITALIAN MOM WHO IS 83 YEARS OLD IS THE BEST BAKER IN THE WORLD, I KNOW MANY PEOPLE SAY THAT BUT IN MY CASE IT IS TRUE.
    SHE TAUGHT ME THE BASIC ART OF COOKING AND BAKING, SO I WILL BAKE THIS CAKE FOR HER, WHETHER I WIN OR NOT.
    SHE TAUGHT ME TO USE SOFTSILK AND THAT IS THE ONLY CAKE FLOUR SO FAR THAT I HAVE SEEN.

    Reply
  211. Gail

    I have used cake flour before (Silk brand) and I love it in cakes and in pizza dough. I would use my winning box of cake flour to make a cake for my Mom who just moved closer to me (and my kids).

    Thanks for the offer!

    Reply
  212. DLA in OKC

    I have used cake flour before… grocery store brand. And, if I win, I will bake a cake for my daughter-in-law. She is always making cakes for the rest of our family… my turn to treat her!

    Reply
  213. Ginny in WI

    I have used Swans Down and Soft as Silk cake flour in the past. I also use organic whole wheat pastry flour a lot.

    I would bake a cake for my sister–her birthday is August 18!

    Reply
  214. Arlene Bergenthal

    Yes, I have used cake flour and liked the results. I really don’t like the idea of bleached flour, though, so I generally use all-purpose unbleached flour. I love that you have developed an unbleached cake flour and I can’t wait to get it in my local store. If I win I will definitely bake the white cake with raspberries for my husband and son – one starting a new career and the other in college. They are both as special as this cake looks.

    Reply
  215. Penelope Strockbine

    Can’t wait to try this cake and the new unbleached cake flour. I think I’ll make it into cupcakes though.

    In answer to your questions:
    1. I’ve used Softasilk and Swansdown.
    2. I could lie and say I would make it for company, or my son’s birthday, or my friends at work, but I’m really making it for me.

    Penelope

    Reply
  216. Angie McMaster

    I love using cake flour and I can not wait to find the new unbleached cake flour by King Arthur in my grocaery store!
    I would bake a cake for my mom who has been ill with cancer since January. She loves chocolate cake with buttercream icing.
    I love your website and have made many of your recipes! Thanks for the opportunity to win the cake flour but I will be buying a box regardless!!!

    Reply
  217. Colleen

    I’ve used cake flour from the grocery store before, but only rarely since it’s bleached. At this point, if I had that box of cake flour by next month, I think I’d bake myself a birthday cake!

    Reply
  218. Doris

    I have use Swan cake flour before. I would bake a cake for my own birthday this year since I have been baking b-day cake for others for 50 something years but never have baked one for myself. My husband has always taken me out to dinner but I do miss having a special cake for my own birthday.

    Reply
  219. Stacy

    I have never bought cake flour before. With AP flour, bread flour, whole wheat flour, and a handful of specialty flours, I didn’t think my husband would let me in the house with any more!

    If I won the flour, I would make an extra fancy cake for our going-away party before we move to California at the end of the month! Then all our friends at the party could partake in the bounty.

    Reply
  220. Cindy

    I have used both Swan’s Down and Softasilk cake flours. If I were lucky enough to win a box, I would make a classic yellow cake with chocolate frosting for my husband and me to celebrate our cross-country move to a brand new home in just 2 weeks! It will give me a chance to invite our new neighbors over, and to test out our brand new oven.

    Reply
  221. Daria

    I’ve used Swan’s Down cake flour in the past, but more often just subtracted a couple of tablespoons of King Arthur per cup of flour when baking a cake, with fine results.

    I’d make a nice cake for my husband, possibly with blueberries or blackberries.

    Reply
  222. Andrea

    1) I’ve used cake flour before without great results.. I think the brand name had Swan in it?? Not sure.

    2) If I won a box of cake flour I would make a cake for my boyfriend, our 1 year anniversary is coming up in just a few weeks. :)

    Reply
  223. MARY GARVEY

    I would love to try some KA cake flour, in the past have only tried Swansdown , which has been around for who knows how long?

    I usually make a Raspberry lemon cake this time of year , when my Raspberries are in full bloom… I use my homemade jam in the layers, too!
    I would make this cake and bring it to my daughter and fiance as they have just bought a new house and this would be such a lovely welcome surprise…not to mention how delicious it looks.. going home tonite to tackle it….The ring of frosting is a great idea.. thank you.

    Reply
  224. Cheryl

    I am very familiar with cake flour. I always use “Swans Down”. I would love to win so that I could try your new product. I would make a birthday cake for my daughter and granddaughter who happen to be born on the very same day this month. I hope that I am lucky!

    Reply
  225. Debra Till

    I am very excited to see that King Arthur will be offering unbleached cake flour. I purchased my first box of cake flour from the grocery store two months ago. When opening the box, I was immediately struck by the chemical scent and was a little hesitant to use it. I have only used unbleached flour for my baking and only King Arthur flour when it became available in my local store.

    My mother-in-law recently shared her pound cake recipe with me (reason I bought the cake flour) and I would love to use the King Arthur flour in her recipe and make the cake for my husband.

    Reply
  226. Christine

    I have used cake flour before to make angel food chiffon cake for cassatta cake. The only brand our store has is Pillsbury Softasilk …. hope that changes! I would bake a cake for my husband and son … oh, he’s too little to have any, so we’ll have to eat his for him! : )

    Reply
  227. Joyce

    Yes, I have used Swans Down Cake Flour.

    A year ago I retired as a hospital rehab manager. I started immediately after to begin interning as a pastry chef in a wonderful bakery. I would definitely use the flour to bake a cake for the bakery and thank them for one year of fabulous fun and learning!

    Reply
  228. Linda Koste

    I have always used Swans Down Cake flour but will be trying the King Arthur Unbleached version when it becomes available in the fall! I can’t wait to bake this cake for my daughter’s 40th birthday celebration!
    She loves rasberries and white cake. I can see this recipe becoming a new family favorite.

    Reply
  229. Susie

    1. I used cake flour once in the past but I went back to using all-purpose flour after that. The kind I used wasn’t very impressive.

    2. I would love to make that beautiful cake with raspberries for two very special people. I was in a car accident and my chiropractor and myfascial release therapist have been working hard for the past year to help me get off of crutches and walking on my own again. That day is coming very soon now and I’d love to make that cake for them to celebrate!

    Reply
  230. Liz

    I’ve used Softsilk cake flour a few times to bake cakes, but mainly use it for my pecan puff cookies which are very delicate.

    I told my husband, I’d make him a German Chocolate Cake for his Birthday.

    Reply
  231. Monica

    I have always used Swans Down Cake Flour for baking cakes for my family. It was also used by many of my relatives when I was a child. If I had the opportunity to use King Arthur Unbleached Cake Flour Blend this month, I would definitely make my Mom a Red Velvet Cake. She turns 75 on her birthday this month.

    Reply
  232. Liz

    Yes I have used cake flour in the past and will use it again.

    I would bake the beautiful cake on this blog for my 93 year young Dad.

    Reply
  233. Morgan

    I always have cake flour on hand, whatever the closest store has and unfortunately it’s never Guinevere. Right now it’s Swan’s Down.

    If I won, my grandmother has a hand-me-down recipe for a nut cake that she loves, but never makes. During the holidays I make it for her and would use the unbleached cake flour.

    Reply
  234. Nel

    I used to bake cakes almost weekly when I was a teenager, living at home, and later, when I learned to decorate cakes. I don’t recall ever using cake flour. I think that like another writer above, my mother had some rule about just taking out some of the all-purpose flour and/or maybe adding some cornstarch, rather than ‘paying all that money’ for cake flour. I got the impression she thought cake flour was a ‘gimmick.’ So although I’ve made hundreds of cakes in my life (including loads of angel food cakes with AP flou), I never had any idea that cake flour mattered at all.

    IF I won a free box of cake flour, I’d bake a cake for some friends who will be celebrating their 800th (yes, you read that right) anniversary in October. They are a group of Franciscan brothers, and this year is the 800th anniversary of the creation of the ‘rule’ of St. Francis. October 4th is the feast of St. Francis, so something memorably scrumptious is definitely in order for that day (how many people get to celebrate an 800th anniversary?). These Franciscans wear black robes with white cords, so I’ve been thinking of your ‘fence-sitter’s’ chocolate and vanilla cake with appropriate icing and decoration. Of course, I don’t remember if that recipe required cake flour…

    With or without the cake flour, I definitely want to make them that cake! I’ve had that bee in my bonnet since you first blogged it. It will be perfect.

    Reply
  235. Lesley

    I think I have used cake flour, but not recently. All our cakes are made with AP because that is what we have. If I had a box of cake flour to play with the results would be for my guys – DH and DS(10), and something for the neighborhood kids going back to school.

    Reply
  236. Eleanor

    I have used a brand called Robin Hood flour in Canada. I would love to do a baking comparison. I would try the new flour to bake a cake for father’s birthday. It is coming up soon.

    Reply
  237. Mary

    I have used cake flour for angel food cake and will never never buy a store mix for that again. I can’t wait to try your new flour. There’s never need to have a special reason to bake with King Arthur

    Reply
  238. AD

    I’ve used cake flour for a number of special cakes. I would use the unbleached cake flour to make the berry cake and share with with my co-workers.

    Reply
  239. Rebecca Loach

    I have used Swans Down Cake Flour in the past, especially for angel food cake, but I rarely use it any more since I have moved down South.

    If I won a box of your new flour I would probably use it to make my husband a birthday cake next month!

    Reply
  240. Claressa

    This cake looks delicious! And I have just picked a gallon raspberries so this is perfect. I’ve never tried cake flour before and I bake quite often. So I look forward to trying this new product! If I had a box of it, the first cake I would make is this raspberry one! And I would probably share it with my office.

    Reply
  241. tom

    I have never used cake flour before.

    My daughter is havig a birthday soon. I would bake her a cake.

    thank you.

    T

    Reply
  242. erin

    YES! i just started using cake flour this year…and OH the difference it makes! i would make a cake for the gals in my office. we work at a children’s hospital and those nurses, care assistants and access reps just do an awesome job of taking care of our special kiddos. They deserve a cake (or five)!!!

    Reply
  243. Shannon

    1) Have you ever used any brand of cake flour before? Yes, I usually use Softasilk, though I admit that the word “bleached” always throws me off.

    2) Who would you bake a special cake for, if you won a box of our Unbleached Cake Flour Blend? My two boys (ages 7 and 11), who love a good cake enough to try asking for a second piece immediately upon finishing the first.

    Reply
  244. George A.

    I have never used cake flour, but I have made many different kinds of bread and been impressed with KA’s higher gluten flours.

    I would like to try this unbleached cake flour in my mother’s sponge cake recipe. Everyone loves it at birthdays and parties, but she has always used all purpose flour. If cake flour is to cakes as bread flour is to bread, I would expect great results.

    Reply
  245. Theresa Jackson

    1. Yes I have used cake flour before, Swans Down.

    2. If I won a box of flour I would make a very special cake for my husband. His job was eliminated and he has remained upbeat and positive and is the hardest working, most generous man I have ever met.

    Reply
  246. Audrey Binder

    Last week I went grocery shopping and noticed that the shelves where KAF was normally stocked was being stocked with a another brand of flour!!! I was in a panic for two days because I thought my grocery store was not going to carry KAF any more. Where would I get my flour? I called my friends and made them listen to me rant about it until I thought to contact KAF!!! I got a prompt reply, as usual, and was told that new products were coming out and the store was just reconfiguring the shelves!!! I was sooo happy!!! I think I deserve a free box of cake flour so that I can try out this wonderful recipe to share with friends and family. Like when I make late night bread runs to my friend’s house so her family can try my latest KAF recipe while it’s still hot!!!!!!

    Reply
  247. Audrey Binder

    I should have said in my previous comment that I have used cake flour before, Swans Down and Softasilk. Neither one with good results. Thank you again. Audrey

    Reply
  248. Hoa

    The cake looks delicious. Thanks for the step by step instructions on baking and decorating the cake.

    1) Have you ever used any brand of cake flour before?
    I have never used any brand of cake flour before. Unfortunately, I can’t find cake flour at the local grocery store.

    2) Who would you bake a special cake for, if you won a box of our Unbleached Cake Flour Blend?
    I would bake a cake for my husband and friends at our next dinner party.

    Reply
  249. Maureen

    I’ve used White Lily flour in the past as cake flour. I used it for biscuits once in a while. I stopped buying bleached flours once unbleached and organics became available. I have not been impressed by my own cake baking results. I’m still trying to make a perfect poundcake.
    My parents really enjoy a good poundcake with fruit and cream. I hope one day soon to make them a great one.

    Reply
  250. Sharon

    I’ve used King Arthur cake flour before with great results.

    I can’t wait to try the icing tip in this recipe; I’ve never thought of it.

    I would bake this delicious cake for my mom. She used to love to cook and to eat before becoming ill. Now, the only thing she wants is ice cream, cake or pie, bless her heart!

    Reply
  251. Susan

    Many, many years ago I grabbed a box of cake flour (have no idea the brand, but I do believe I only had one choice) from our local grocery store. I think I used it once to make whatever cake called for it, and then the box sat on my shelf forever until I finally threw it out. I usually just use AP flour in my cakes, but I do love the idea of having an unbleached cake flour as an option.
    It’s not birthday season for my family right now, so I would just bake a cake for myself, using any one of the hundreds of delicious cake recipes that I have bookmarked either online or in my real cookbooks. Many to choose from!

    Reply
  252. met

    I’ve used cake flour before. My 89-year old Mom and I bake a checkerboard cake for 4 of our family members each year.

    I would use the flour to bake a cake for my Mom.

    Reply
  253. bj

    I have used Swan’s Down cake flour in the past. Since I now use only King Arthur flour, I don’t look at recipes that call for cake flour. I’m looking forward to your new cake flour!

    I would bake a cake for my granddaughter’s going away party as she leaves for college.

    Reply
  254. Rachel

    I think I might have used a little softasilk once. someone gave me the box and I was unimpressed with the results (maybe it was old?).
    I think I would make myself a nice jam filled cake – I have never made one of those.

    Reply
  255. ADA

    I have used one other cake flour. Its the only one on the self at the supermarket! I would bake a cake for my wonderful husband. He took me to your wonderful shop in vermont!

    Reply
  256. sharon schneeberger

    Yes, I have used Swans Down cake flour in the past. I especially, like homemade angel food cake. Because the cake requires so many eggs, I have to plan ahead.

    I would try the KA debut cake you are featuring. I love raspberries and the picture is wonderful. I often share my baked products with neighbors. And really, it doesn’t have to be a special day to make a cake; the delicious cake can make it a special day.

    Reply
  257. Sandy

    I’ve never used cake flour, though I’ve thought about trying it at times. I’ll be baking a cake for my daughter on her birthday the end of this week.

    Reply
  258. Nupur

    1) Have you ever used any brand of cake flour before?
    Yes- I have Swan’s Down cake flour in the pantry. I use cake flour for very delicate cakes. I’m excited to see that you are launching your own!

    2) Who would you bake a special cake for, if you won a box of our Unbleached Cake Flour Blend?
    It would definitely be a big chocolate cake for my husband, he is a sweet sweet guy and deserves it :)

    Reply
  259. Marilynn

    1) Have you ever used any brand of cake flour before?
    I have used the cake flour that comes in the Blue box. I love how cake flour makes a cake with a light airy look and taste. King Arthur’s AP flour is wonderful and sometimes I use half and half.

    2) Who would you bake a special cake for, if you won a box of our Unbleached Cake Flour Blend?
    I would use the cake flour to make a Lemon Cake for my husband. Lemon cake is his favorite. He has been a great support for me this year as I had surgery. I will have another surgery next week and I know that he will be supportive once again.

    Reply
  260. Helene

    I have never used cake flour. Most of my cakes are made from mixes because in the pasts my homemade cakes were dry. But I am ready to leave the mixes behind and try again with this new flour. As soon as I saw the raspberry cake, I thought of my daughter. Her birthday is at the end of August and she would love this cake. Hope I win a free box of cake flour. Thanks. I love this blog.

    Reply
  261. Carolyn Kipper

    1. I almost always use cake flour for cakes. I use the variety available at the grocery, Swan’s Down.
    2. I would bake a cake for my son’s birthday. He is the next one up.

    Reply
  262. David

    I have used a number of cake flours before, including King Arthur cake flour. When using all-purpose flour, I always choose an unbleached flour. I am looking forward to trying the new unbleached cake flour in my next cake.

    I would use this to bake my granddaughter’s birthday cake coming up in September.

    Reply
  263. Dolores

    I have used cake flour but not for years. I would use the cake flour to make your Tender White Cake for a dear, dear friend.

    Reply
  264. Cheryl

    I’ve tried lots of cake flours–they make the most ethereal buttermilk pancakes. I’ve tried substituting all purpose flour with cornstarch. I have used Five Roses, RobinHood, SwansDown, Softasilk, White Lily, and a freshly ground cake flour from the Williamsville Mill (long since closed)– I even tried grinding my own (can we say lead-cakes?). My favorite cake, that absolutely must be made with cake flour, is a rose-scented geranium cake.

    I’d make a cake (type unclear–but probably something to use my rose-hip jam or cherry preserves) to share with my neighbors and friends(a little bit to each in a “care package”).

    Reply
  265. Joann

    I have used King Arthur flours for bread and cake for years, and am very anxious to try the unbleached cake flour as I am trying to eliminate unnecessary processing and chemicals in the food I prepare. The next cake I bake will be to celebrate my neighbors’ 67th wedding anniversary. I want it to taste and be as good as it looks. I might even make the raspberry cake shown above. Hope I win, but in any event, thank you for this recipe.

    Reply
  266. Sue

    1) Yes, I’ve used cake flour.
    2) Both of my kids have birthdays soon so they would be at the top of the list for a special cake, but one of my closest friends has a birthday before they do, so if I win the flour, I’ll celebrate by making a cake for her too!!

    Reply
  267. Deanne

    I do buy Pillsbury Softassilk cake flour — the only one I’ve ever seen in the market. The cake bible recipes call for it and it does make a superior cake, it seems. I’m looking forward to trying the KA unbleached! I’d like to make a big 50th birthday cake for my sweetie, Eric.

    Reply
  268. Elisabeth

    Yeah, I’ve used cake flour before-always that brand that comes in the red box with the swan. But I would love to try something a little nicer-I would use that KAF for my boyfriend’s 21st birthday in September. He loves a nice strawberry shortcake from the chiffon recipe on your website.

    Reply
  269. Christine

    Wow, what a response! I’ve used both Swan’s Down and Queen Guinevere cake flour–I’m guessing you know which one I prefer! Any cake resulting from it would be eaten in celebration of my unbirthday.

    Reply
  270. Lorna

    1. I’ve used Softasilk cake flour and Swans Down.
    2. Would bake a cake for my husband since he says I don’t make cakes anymore since the kids are all out of the house. He would be delighted. I would make a cream cheese pound cake.

    Reply
  271. Pam

    Have been a BIG fan of y’alls for years now & whoever thought up the Blog should definitely have one of these cakes baked for them…if you haven’t already! I’ve used Pillsbury’s Softasilk once, but don’t even remember which recipe that was; must not have been too impressed. I would bake a big bad (that’s the good ‘bad’) cake for my Bible study group. They are a wonderful bunch of ladies who bring me great joy and I just love baking for them.

    Reply
  272. Terri

    I use Softasilk for recipes that require cake flour, like the ones in The Cake Bible, because my local store doesn’t carry Guinevere. If you were to give me some of your unbleached cake flour to try, I would make a cake to share with friends at a Labor Day picnic.

    Reply
  273. Monica H

    This cake looks fantastic!

    I have used cake flour before. I usually use Swan’s Down in the red box, but I am definitely doing to give this one a try one it makes it’s way to my grocery store!

    I would bake a cake for my son’s 3rd birthday :-)

    Reply
  274. John

    I’ve used cake flour often and am looking forward to using this one.

    I’d bake a cake for my kids. I’m always baking something to take to a party or some event, or to share at work. They enjoy what I make, but they don’t always get to enjoy it.

    Reply
  275. Gillian Lang

    I have never used cake flour. I used self raising flour in the UK and all purpose flour in the US(King Arthur of course!!)

    I would bake a cake for me! It’s my birthday next week and I deserve it ;-)

    Reply
  276. Bernadette Lindholm

    I am a Minneapolis, Minnesota gal and have used Softasilk for years, but am excited about trying the new King Arthur chemical-free cake mix. I look forward to making this for Little Brothers Friends of the Elderly, a wonderful organization here in Minneapolis.
    Bernie L

    Reply
  277. Amy

    I have used tons of cake flour before, but never a KA. I guess its time to start! I would probably bake a cake for my cousin, who is having twin girls. Its super duper special because I have twin boys! :)

    Reply
  278. Sue Ellen Basore

    I have used SwansDown cake flour in the past; am very interested in trying this one.
    I would bake a cake for my veterinarian, who is making daily house calls so that my very elderly greyhound does not have to have the stress of going to his office for his daily bandage changes. (He also likes to bake so I am certain that he would be very happy to receive a cake baked with this flour!)

    Reply
  279. Danielle

    I haven’t ever used cake flour before – I’m just starting to experiment with different flours.

    I’d bake a cake (the raspberries on the white cake in this entry are certainly tempting me to try this recipe!) for my mom, who’s just had knee replacement surgery.

    Reply
  280. Laura

    Though I’ve always used KAF whole wheat flour, I end up with Softasilk cake flour simply because it’s available. Every weekend I bake a treat for the security guards who work in my building. I’m sure that they would love a cake made with KAF’s new cake flour!

    Reply
  281. Carole Carlson

    Oh yes, I’ve used cake flour for more than 40 years. My mom insisted on cake flour when she taught me to bake “special cakes” way back in the dark ages.

    i would use new cake flour to bake a happy cake for the darling little three year old who lives next door., Papa Bear would get the second cake.

    Reply
  282. Memoria

    Yes, I have used cake flour (Swans Down) for my go-to white cake, which is surprisingly similar to the recipe you’ve posted today! It even includes the almond extract.

    Anyway, if I were to win cake flour, I would make a white cake for my students, since I don’t have any children of my own. I did it before this past summer, and my students devoured it!

    Reply
  283. Lori Quinlivan

    I have never used cake flour before, although I have heard of it. I love the fact that is is also unbleached. I will be on the lookout for this and give it a try. Maybe get my husband to bake a cake, oh and If I do win, I will have my husband bake me a birthday cake for my upcoming Big Day at the end of August. He is a great baker and cook. Another reason I married him. :)

    Reply
  284. gina

    I’m so excited about this new cake flour!

    1) I’ve used Softasilk before but only been successful with pound cakes. For some reason, never was able to achieve the right texture and consistency of a lighter, fluffier cake so I (hanging head in shame) have largely stuck to boxed cake mixes.

    2) If I were chosen to receive a free box of the new unbleached cake flour, I would use it to make this very cake with raspberries for my wonderful husband who has been spending his entire summer building me a chicken coop. Raspberries are his favorite and I know he would love it. Even if I don’t win the flour, I’m going to bake him a cake anyway!

    Reply
  285. Donna

    I have never used cake flour. I would make a cake for my wonderful husband. So far he has enjoyed the bread made with your bread flour and everything else I have made with your ap flour. So it would follow that cakes would be great made with your cake flour.

    Reply
  286. Lisa

    I’ve only used cake flour once and i wasn’t very impressed. I’m assuming that it wasn’t very fresh perhaps because people just don’t bake very much.
    I would love to make this cake for my husbands birthday next Monday so I hope that I can find some fresh cake flour in town since I probably can get some in time from King Arthur.

    Reply
  287. Cara

    I’ll bet this cake is wonderful. I love unbleached flours and the idea of an unbleached cake flour is one whose time has come.

    Reply
  288. Lacey

    1. I haven’t ever baked with cake flour before.

    2. I am a teaching assistant and I would bake a cake for my students — they’re in college and don’t often get homemade goods.

    Reply
  289. Libby

    I have used cake flour previously- usually softasilk.
    I would be making an anniversary cake! Love KA products!

    Reply
  290. Maureen

    1. No, I’ve never used cake flour. I use unbleached AP for just about everything (except bread), just like I learned from my mother and grandmother.
    2. I’d bake a lovely cake for my 89 year old mother who appreciates delicious food.

    I like the idea of unbleached cake flour and am anxious to try it. This cake looks beautiful!

    Reply
  291. Carolyn

    Long time ago when I had family living at home and was committed to a number of cakes each year I always had cake flour in the cupboard. Now that I’m single and retired I don’t even have a workplace to take and share goodies. I almost never bake cakes. The cat won’t eat such things and even though I wanted to make her a cake for her first birthday, I didn’t! The last time I bought cake flour it was part of an order from The Baker’s Store and it was (gulp!!) 2005. I needed it for something I wanted to make.

    If I had some fresh cake flour I”m sure I could find someone to share the bounty. My grandniece has a birthday coming up in September and if my daughter who shares the same birthdate were to visit I’d have a double reason to bake and I could also thank my niece again for a recent super-kindness.

    Reply
  292. Martha

    1. Have used Swans Down cake flour for years and years and years

    2. Our sons are vegan and very careful about everything they eat. They try to avoid chemicals and a cake flour without peroxide and bleach would be perfect to use to bake them a cake. I have many vegan recipes and this flour would be wonderful. Can hardly wait til it appears in the stores!

    Reply
  293. Erica

    1) Yes, I have used Swans Down cake flour, I think it was for a bread recipe. It didn’t turn out the way I thought it should and I was super shocked at the price. Tho, I must say I was impressed with smoothness of the flour, I had never used cake flour before.

    2.) I have two birthdays comming up in the next couple weeks. My oldest boy will be 18 and then my hubby’s is a few days later. I can’t wait till I can try it.

    Reply
  294. Lucy

    Your cake is simply lovely and is a perfect, spot-on classic English tea cake like the Victoria sponge. I would love to try your flour! First because I have tried every brand of cake flour known to man and am always looking for the newest and best flour that will knock my socks off. Your flour looks like it will do just that. Secondly, i would bake cupcakes and sell them at a bake-sale i am organizing for the Breast Cancer 3-day walk (i can’t walk, so i bake). My best friend has had cancer twice and one mastectomy, her mom died of BC and my cousin is a two time survivor and she walks. I raise money. so i would make raspberry jam filled classic cupcakes w/my own special Very-Vanilla Vanilla Buttercream frosting. Then sell them at the college i work at.
    Please do read Rose Levy Beranbaum’s “Cake Bible”, about 20 years ago, she originated the method of cake mixing you use, and she should get the credit for that and Shirley Corriher will be upset to have you telling folks that they are consuming peroxide in bleached flour…..please read her book “CookWise”. There is absolutely nothing allergenic about flour. It simply has gluten which would cause a problem for those who can’t have gluten, or dairy, or eggs…gosh the list can be endless these days. I am so thankful I can eat a whole piece of that beautiful cake and enjoy every bite. Keep up the wonderful work, it is a joy to read the blog.

    Reply
  295. Catherine

    I have used Softasilk before, would love to try yours!

    And I would bake this cake for my raspberry loving husband!

    Reply
  296. Lourdes

    Thanks for sharing this beautiful cake! Yes, I use cake flour all the time for chiffon cakes particularly. I have many memorable years of baking cakes with my mother and sisters-in-law for birthdays and other occasions. We make several flavors of chiffon cakes, and recently I discovered banana chiffon cake. If I win, I will share the KA unbleached cake flour and this recipe with my aunt who also likes to bake. I will bake this Tender White Cake for my husband, who likes raspberries : ) Thanks for all the tips and recipes and more success to your blog.

    Reply
  297. Mita Pierce

    I have used Betty Croker’s box ready to bake flour. I love to bake and do it often. Sometimes I use KAF AP (unbleached) and follow the receipe. But this looks wonderful and very tempting. I would love to try this.
    Who would I make this for? Hmmm!! my husband’s birthday is just around the corner on Sept 1, May be I could bake him one for his birthday.
    Can’t wait for it to come to the store or may be once my baking things are almost over and it is time to restock I will order this along with other stuff, whether I win or not. Must try.
    Love you KAF

    Reply
  298. PAT CYGAN

    I HAVE USED CAKE FLOUR ON MANY OCCASIONS, BUT I’M NOW LOOKING FORWARD TO KA CAKE FLOUR. I’M ESPECIALLY EXCITED THAT WE WILL BE ABLE TO GET IT AT OUR LOCAL GROCERY STORE SOON.
    IF I HAD SOME RIGHT NOW, I WOULD BAKE A CAKE FOR A FRIEND THAT IRONICALLY ASKED ME JUST TODAY FOR A WHITE CAKE WITH ALMOND FLAVORING. I COULDN’T BELIEVE IT WHEN I GOT HOME FROM HER HOUSE ONLY TO FIND MY EMAIL FROM KING ARTHURS WITH A RECIPE FOR JUST WHAT SHE ASKED FOR. UNBELIEVABLE !! I THINK THATMIGHT BE AN OMIN THAT I NEED TO MAKE THIS CAKE FOR HER SOON !!!
    I’D ALSO MAKE ONE FOR MY HUSBAND, JUST BECAUSE SWEET, BUT I WOULDN’T TELL HIM THAT. HA-HA

    Reply
  299. Carol, WI

    1.) Yes, I’ve used cake flour. I use it every Easter to bake a lamb cake, and use it for other special occasion cakes.

    2.) If I won a box of KA Unbleached Cake Flour Blend, I would bake a cake for the next birthday person in the family, and one for people where I work.

    Reply
  300. Sandy

    Thank you KAF for this new flour! I am going to keep an eye out for it at Harris Teeter and Lowe’s here in NC. If I don’t see it will request they stock it. Harris Teeter has been really great about other requests I have made of items to carry in their store. BTW…I am planning on coming to KAF store in October when we are up visiting the grands in NH!!

    Reply
  301. Kim

    I have used Softasilk cake flour before…don’t remember seeing any other brands at the grocery store.

    I would bake a cake for my family with the unbleached cake flour.

    Reply
  302. nancy

    I have used the traditional softassilk cake flour but have to buy a new box every time I bake a cake (which is not very often). I would bake a very special birthday cake for myself because I was with my Dad who was in the hospital and I missed my birthday this year.

    Reply
  303. Suzanne

    Yes, I have used cake flour. I really love the way you admit that there is still a place for bleached cake flour ;). Indeed, there is a place for this big sister of a flour, but this new unbleached version, the racey little sister, opens new baking horizons galore. My current baking challenge is to make Daves Killer Bread at home YUM YUM!!! I am working on making my grain sprouting bags out of hemp… I WILL make a good loaf of sprouted grain bread, certainly before I die, I WILL!! So on one hand I sprout the grains for my organic loaf and on the other, I very happily make the light loaves out of the bleached cake flour that we have all grown to love, and yes, crave. And now we have this new player, the unbleached independent flour (scandelous :)) that lands somewhere in the middle. Life is good when one has options and your diligence in bringing us new products that promise new baking horizons is oh so happy making. SERIOUSLY!!!
    THanks. I do hope to win your box of flour. I will indeed put it to good use. I cook with children everyday. If I am announced a winner, I would bake a decadent cake for the two men who run our Build A Bike Program to give bikes to poor children here in Olympia, Washington. It is a wonderful grassroots based program that really benefits kids, with no strings attached. They are Mike and Shorty. They have helped me with many a bike challenge and I would love to repay their dedication to cycling and the children who benefit from their efforts with one great big succulent cake. What a great marriage, yummy cakes and then the equipment to burn all those homebaked indulgences off. Now that is a greeat marriage!
    Thanks for the flour and the fun idea to win a box. I love your site.
    SUZanne in Olympia WA
    PS I lost 140# so no longer indulge in flour or sugar. But I love to bake for others. Much easier with my hands out of my mouth, honestly. And my kids have become expert testers and quality control engineers for my many baking adventures, some better than others. Ok Enough of me… God Speed to you all and carry on LOL

    Reply
  304. Jennifer

    1) I have used Swans Down cake flour and cake flour in bulk from Central Market.

    2) I would make a cake for my family who I love very much and use organic and all natural ingredients when possible for them.

    Reply
  305. Cleo B McNamee

    I have used cake flour many times over the years but never finished a box as it would be stale before I used the last. Most often it was Softasilk. I love KAF products and use the bread flour weekly along with which ever speciality flour needed for the bread of the week. Paniced when TJ’s stopped carrying KAF but the Basha’s chain does a pretty good job of supplying my needs – or UPS brings from you! I look forward to trying the new cake flour!

    Reply
  306. Yvonne

    1) Have you ever used any brand of cake flour before? Yes – Swans Down

    2) Who would you bake a special cake for, if you won a box of our Unbleached Cake Flour Blend? I would bake a cake for my in-laws. Both my mother-in-law and father-in-law are undergoing tests to see if they have cancer. It’s a stressful time and a sweet distraction would be appreciated, I’m sure!

    Reply
  307. Diane K

    1. I use Queen Guinivere flour when I can get it. I usually stock up on all my KAF flours and supplies when you have free shipping available because I can’t get it out here in California.

    2. I would bake a cake for my son who is having foot surgery and has to be off it for a few weeks.

    Reply
  308. Julia

    I have never used cake flour before, but reading this post makes me think it’s time to start!

    I am a chocoholic, so I would love to make a delicious devil’s food cake for all the terrific people in the office where I work! They make going to the office every morning a blast!

    Reply
  309. Lynn

    I haven’t used a cake flour – always seem to want or need to bake a cake with no chance to prep, so it is always made with whatever KAF I have on hand!

    I’d bake a cake for my co-workers. They love to eat!

    Reply
  310. Nina OBrien

    I have used cake flour – Swans Down – for cakes and my son LOVES the Jayne Mansfields from Rosie’s Cook Book.

    I have a new oven I am like a kid with a new toy. My son turns 21 in a month – that requires a very special cake.

    Reply
  311. Murphin

    Yea! another wonderful flour from KA to look forward to. Can’t wait. Took your wood fired bread baking class and I have never been the same. Great class, great people. Thanks

    Reply
  312. Catherine

    I have used KIng Arthur flour my whole adult life. I am thrilled that they are making an unbleached cake flour. I have used both Swans Down and Soft as Silk Cake Flours when a recipe call for cake flour but not any more! I would make a cake for my 60th birthday on 8/22.

    Reply
  313. Carol Ann

    I have used Swans Down, Softasilk, Presto Self-Rising and Gold Medal Cake flour for foodservice (I think it’s called “Pure-as-snow”).
    I would bake a pound cake for my husband; that’s his favorite cake!!

    Reply
  314. Dennise Ziaja

    1. I have used Softsilk cake flour for many years. I love the thought of an unbleached cake flour!
    2. My son’s birthday is coming up soon, as is my husband’s “adoption day” birthday. I would use the four for both of them. My son is also interviewing for his first teaching job this week so maybe a celebration cake is in order!

    Reply
  315. CHAR

    I have used cake flour before, like Swan’s Down or whatever it is called. I use the regular King Arthur flour always. I always use unbleached. I think it tastes better. If I won a box I’d make myself my own birthday cake since my birthday is the end of this month. I love King Arthur flour.

    Reply
  316. Mary

    I’ve never used cake flour before. I am looking forward to trying your unbleached cake flour though.
    If I win I will be baking a cake for hubby and my anniversary, 35 years this month!

    Reply
  317. Geri

    I use Swan’s Down cake flour. If I won the box of KA unbleached cake flour, I would use it to bake my daughter’s wedding cake.

    Reply
  318. Beth

    SwansDown has been my brand…my mom taught me how to make wonderful baked goods my whole life, from room mother, to care packages delivered to college, to treats for my son (her grandson). I would LOVE for my son & I to make this wonderful raspberry cake for my mom’s 89th birthday to show her how much I love her and all she has taught us!

    Reply
  319. Cynthia

    I have always used Swans Down. My first grandson has his third birthday in September, so I would make a cake for him.

    Reply
  320. Karen

    I have used both Swan’s Down and Softasilk. Most of my cake recipes call for all purpose flour and I do try to avoid bleached products. I never bake from a cake mix, the next special event on the calender will be my 50th birthday in September. (My Mom was not much of a baker so I have been baking my own birthday cakes since I was about 11 years old).

    Reply
  321. Joyce Gooden

    Well,I am so excited about the new cake flour.I have never used cake flour before.Even if I don’t win the cke flour I am definitly going to buy it because I want to bake cakes from scratch.I can use my own kind of sugar and know my cakes will be better for me than box cake mix.I would like to bake a cake for my church bake off.

    Reply
  322. Connie Bird

    I’ve used cake flour as long as I’ve been cooking (over 40 years). Wow, that does seem like a long time when you write it down! Swan’s Down is the only brand I’ve used. Have been concerned about the bleaching at times. I know it affects the taste. Always use unbleached flour & only buy King Arthur’s products nowadays. I will bake this cake for my Mom, a retired home economics teacher. I’m lucky to have her in my life!

    Reply
  323. Carolyn

    1. Yes I have used Swans Down

    2. I would make a cake for my son and his girlfriend in college, he could use some good food.

    Reply
  324. Julie

    I am excited to try this new flour. In our local grocery stores in the Midwest, they only carry Softasilk which I haven’t tried.

    Upon winning a box of flour, I would bake the cake in recognition of my moms, my oldest brother and my own birthday which fall within 3 days of each other coming at the end of September.

    Reply
  325. Sarah

    I have used several brands of cake flour, I think I have swan’s down in the cabinet now.

    As I was reading this I thought of my friend Kim who is crazy for raspberries and going through a tough time right now. I think I’d make her this very cake!

    Reply
  326. Katchoo

    1. I’ve used Soft As Silk occasionally. The smell of it is rather unpleasant since I use unbleached flour the rest of the time. Unbleached cake flour would be a godsend!

    2. It’s a bit late now, but I’d bake a cake for Crystal Chappell, whose b-day is today!

    Reply
  327. Kimberly D

    1. I used Swans Down, but not to make cake. I used it to make Christmas cookies for cookie exchange party.

    2. I could make myself a birthday cake or make a cake for my dad whom I take care of since he lost his right leg.

    Reply
  328. Raneen

    In the 70s, i made a Yule Log and Julia Child’s pizza dough with Softasilk. Just yesterday, I bought another box because my husband wanted a Boston Cream cake/pie. I used the recipe from the old edition of Joy of Cooking. And, it was quite good, tho one layer broke when I removed it from the pan!! But with pastry cream, i was able to patch it togather. With one semi-success at cake making and the cake flour I win, I’ll try the same recipe when our Boston area friends are back in AZ later this month.

    Reply
  329. MountainGate

    I’ve used cake flour in the past–the usual brands. Hoping that there will be more availiability for your “speciality” flours in the Mountain West. (I’ve found K/A “basic” flour at some stores.)

    If I had a box of your new unbleached cake flour in my hands right now, I’d make a cake for my Mom (85 years old) and my Dad (92 years old) and celebrate the day!

    Reply
  330. Jennie Garcia

    I rarely use cake flour but the brand I have is Softasilk. Iwould use your new cake flour even if I don’t win the free box. I would bake a cake for myself with it and share it with my family! I love your KAF products and always enjoy your email with new recipes and the blogs.

    Reply
  331. GothamMuse

    I’ve never used a cake flour – as a child of the 60′s and all things natural, I could never get past the concept of bleached flour. When I saw this in the KAF website this past Sunday night, actually looking for cake flour at the request of himself (who is also a pretty mean cook/baker), I thought, “How could I have missed this in the past?” One thing and another happened that night and I never did place the order with the unbleached cake flour.

    What would I do with a free box of unbleached cake flour? I would bake a cake for himself (Geoffrey) as he has a birthday coming up and the last nine months have been rather difficult for him – he deserves a special birthday cake made with lotsa love and unbleached cake flour. It would be a BIG cake with heaps of buttercream frosting so there would be plenty left over to put in the freezer so he could eat frozen birthday cake for months – he has this thing for frozen birthday cake with frosting. He’d probably appreciate the frozen cake more than the fresh cake – I don’t quite understand it but, hey, we bake what our loved ones want, not just what we want to bake.

    Reply
  332. Brenda

    I have used Swans Down and Softasilk many times.

    I would bake this beautiful tender white cake with berries for my mom to celebrate the end of her radiation and chemo treatments – more weeks to go. She had a cancerous tumor in her sinus cavity and has not been able to really eat. Lots of Ensure. She’s a retired baker and would appreciate a great cake.

    Reply
  333. Betty George

    I am 78 years old and have raised 10 wonderful children who are now scattered all across the country. You don’t want to hear the numbers on grandchildren and great-grandchildren. I have been widowed for 11 years and now live with one of my sons and daughter-in-law. However, I still get to use my baking and cooking skills that had lots of practice in the years of raising my family.
    I am still very active, work 4 days a week as our church secretary, drive everywhere within a 5 hour distance to visit my family, fly when distances are longer. I bake often for special occasions and for church get-togethers and recently baked a wedding cake for one of my granddaughters. I love King Arthur unbleached AP flour and I love reading your blogs. Wish they were available when I was a young mother. P.J., you are so much fun and you bring not only good learning experience to this senior citizen, but a full order of joy along with it. Thank you and all your co-workers for sharing your tips in such an entertaining way.
    I only used a cake flour (Swans Down) one time years ago; never felt it was worth the effort. If I won the KA unbleached cake flour I would make that wonderful raspberry decorated recipe (that you illustrated so beautifully) for my son and my pastor (who is like a son to me) whose birthdays are just 5 days apart next month. My daughter-in-law has a wonderful raspberry patch in her garden that yields plentifully and both of those men love raspberries. I have been on a gluten-free nutrition program for several months and have felt the best I have in years. This new cake flour sounds like a winner to me. Hope to see it in the stores soon!

    Reply
  334. karenaperville

    1. I have never used a special cake flour before but this recipe definitely has me intrigued about trying it!
    2. I would love to make this beautiful dessert for my family and enjoy it together on our patio one evening before everyone goes back to school, work, etc. and summer turns to fall.

    Reply
  335. Vonda Walter

    Sometime in the past I have used cake Flour but always ended up not using the full box as I was working and didn’t take time to look for recipes using cake flour.

    I go to a monthly pot luck luncheon and would take that beautiful cake to it. Even if I don’t win a free box I plan on buying one.

    Reply
  336. Mary Chase

    I’ve used Soft as Silk, but my cakes aren’t wonderful. I keep trying! I’d bake a cake for my grandchildren, however, my husband and I would share it, too. I HOPE the cake flour comes here to Fort Wayne.

    Reply
  337. Staci

    1. I have used cake flour in both cakes and tempura batter for veggies and shrimp. It makes the best and lightest batter for tempura.

    2. My son’s birthday is this weekend and I am going to be making cakes for him. I would love to try the unbleached cake flour.

    Reply
  338. Brenda

    I have never used cake flour. I am very new to KA and baking, just getting my feet wet in the last month. I have a lot to learn and need all the help I can get.
    I would bake a cake for my two kids. I am having fun with all of it.

    Reply
  339. Kim

    I rarely use cake flour, but try to keep a box in my cabinet. I’d love to buy this! Will it be offered in the same grocery stores as the other flours? This recipe looks like a hit, too.

    Reply
  340. Angela

    I am soo excited to try this new flour, if only to make this delicious looking cake!
    1. I have used cake flour before, Pilsbury SoftaSilk, but only because that is the only brand that my grocery store carries
    2. Upon winning the free box of King Arthur Unbleached Cake Flour, I would bake a cake for my mom and my brother when I go to visit them at the end of the month.

    Reply
  341. Carolyn Vogel

    I have used cake flour, to make lovely white and coconut cakes. If I won I would make a cake for a special friend whose birthday is August 12th. So happens she is also crazy about raspberries, and we have been wondering what to do to make her day special. This looks like just the recipe to try. I like the way the cake goes together, which is not how I normally would have done it.

    Reply
  342. Frankie Wagner

    Do not currently use cake flour but would like to try it. Will be making brownies for a local bake-off and then the winner will take them to the Va. state fair. Last year I won first place locally and took second at the fair with my Fudge Layer Cake. Hopefully this year I will also have good luck. Hopefully you can help me with my chances of winning using your flour. Thanks!

    Reply
  343. Leslie Ries

    I’m very excited about the new unbleached cake flour. It’s getting harder and harder to get cake flour in grocery stores and even Whole Foods, which carries some of your flours, doesn’t have your cake flour.
    1. I’ve ordered your Guinevere cake flour by mail. I’ve also used Swans Down and Softasilk previously. I try to keep the Guinevere on hand and like it better than the others. I also like that it stays fresh longer because it is not in an open box.
    2. The first thing I’ll make with your new flour will be a coffeecake for my new son-in-law, Ben, who loves coffeecakes of all sorts. He’s my best customer and I’ve got to keep my customers satisfied. Then I’ll make a chocolate cake with chocolate/raspberry filling and chocolate glaze that everyone in my family (and everyone I’ve ever served it to) loves, including the chef.
    Thanks very much! Now, can you make a whole wheat cake flour?
    Keep up your great work. I love your flours and tools and ingredients!
    Leslie Ries

    Reply
  344. Tracey Ann S.

    I am so not a baker. (no, no, anything but that!) But every once in a while I will bite the bullet and take a stab at it. (hmmm…rather violent word picture here–wonder if that means anything?). My newest task is to bake something dessert-like for a memorial service this week so obviously this little contest won’t be helpful but thought I would throw my hat into the ring anyway. (as you can see, I am loving metaphors!) I might even make an attempt at this cake because it meets all the requirements–pretty, tasty, easy-ish, and sort of hopeful and cheerful looking.

    Reply
  345. SoupAddict Karen

    Yes! How awesome is this! I’m already addicted to your flours, and now you’ve taken the cake (er, don’t penalize me for the bad pun ;). 1. I currently use Softasilk flour. 2. I’m very excited to make a special and spectacular celebration cake for my dad’s 85th birthday. (I’ll be ordering many boxes for test runs between now and then.) Thanks, KAF!

    Reply
  346. Judith Yaniv

    I have many many years ago and a galaxy far away, used cake flour. But, over the many years my baking a (and I do bake a lot) it just didn’t seem like a big deal to use or not use cake flour. I would bake a cake for my husband, who has the sweetest tooth I have ever seen.

    Reply
  347. Susan Helms

    As the younger members of my family would say” OMG”!!!! This cake looks just fabulous.I can see making it with peaches and apricot jam or pineapple with a sweet marmalade filling.
    I have only rarely baked a not-from-the=box cake but I am going to have to now. My daughter just became engaged and wants me to bake her wedding cake!! YIKES. Gotta get my game face and apron on and start practicing. If I win the flour, I can guarantee I’ll be using it and A LOT more. Mother of the Bride AND Baker of the Cake .

    Reply
  348. Karen

    1. Yes, I have used Swan’s Down cake flour, but can’t wait to try the new King Arthur’s. We love King Arthur’s products, they have things that are hard to find locallly!
    2. I would bake a cake to go along with my homemade ice cream, something light and fruity to celebrate summer!

    Reply
  349. Shirley Hoemann

    I used Soft-as-Silk cake flour years ago and could not tell much difference, so I tried mixing my own with cornstarch. This new flour has to be better and I will be trying it as soon as I find it in the stores.
    I will bake for my book club because we have been together in books every month for 10 years this year and need a celebration cake!

    Reply
  350. rick

    Used Swans Down cake flour for cakes and surprisingly pancakes. Makes the best pancakes ever.

    I would bake a cake for my best friend and his wife. She has a birthday coming up the middle of the month and they have been my rock for over 35 years now. Least i can do for them. This particular cake looks like it would be a winner for them and for me.

    Reply
  351. Betty A.

    I have your Guinevere cake flour in my freezer, but most often just use your A.P flour when I bake a cake.

    I would bake a cake for my grandson Joe who’s about to turn 12–he will be visiting us in two weeks–and while he’s here my husband has his birthday, so there’s another cake to make!

    Reply
  352. Sandy Middour

    Yes, I do use cake flour (the kind they sell at the grocery store). I would bake the cake for my mom’s 80th birthday which is coming up soon! She loves berries and I think she’d love this cake.

    Reply
  353. Lynn Rogers

    Sounds fantastic! I’ve always used Softasilk because my Mom always did, but I’d love to try yours. Would it be fine enough for Angel Food Cake? If I got a box I’d bake a cake for my husband – he’s my best tester!

    This Cake Blend should be a great flour for an Angel Food Cake! Happy Baking! Irene @ KAF

    Reply
  354. Beth

    Swans Down and Softasilk, but that was years ago.

    I would bake a special cake before my sons go back to college and high school to celebrate the end of summer.

    Reply
  355. Chloe Manning

    That cake looks awesome, can’t wait to try making it!

    1) I usually use either Queen Guinevere Cake Flour, which I pick up when I’m near the King Arthur Store in Norwich, VT. Or Softasilk if I need cake flour and can only get to the grocery store.

    2) I would bake a congratulatory cake for my boyfriend, who after 2+ years of hard work, is about to defend his master’s thesis at the University of Vermont.

    Reply
  356. Amy

    Wow, that cake looks awesome! I think I’d have to try that recipe first and use my homemade blueberry jam I made this weekend. Love this blog!

    Reply
  357. Linda

    The only “cake flour” I’ve ever tried is the formula to add corn starch to regular flour when trying a recipe for a Blueberry Buckle. The cake came out very good but I imagine it would be awesome with real cake flour.

    I would bake a cake for my mother for her 84th birthday coming up at the end of the month.

    Reply
  358. Andrea E.

    I have used Softasilk cake flour in the past, but not for some time. I am definitely looking forward to using your new unbleached flour. King Arthur flour is the only brand I use now.
    I would bake a cake for my mom. My father, who was married to my mom for 62 years, just passed away 2 weeks ago, and it would be wonderful to bake a cake to take to my mom’s house to share with her and my siblings. (Even if I don’t win the free flour, this has inspired me to make her your featured cake from scratch).

    Reply
  359. kesha

    1) I used Swann’s Down cake flour only one time because I did not like the texture of the cake and I felt bad about baking with bleached flour. I am very picky about what I feed my family. I am so grateful for King Arthur flour!! I threw out all of the “other”flour brands in my pantry after baking the lemon bread from your web site!

    2)If I won the unbleached cake flour blend, I would use it to make the 50 cupcakes for my niece’s first birthday party on the 15th of this month!!

    Reply
  360. Kristine

    I have been afraid to try the grocery store cake flour because it is bleached, I am so glad that there is an alternative now. Thank you, Thank you!

    I would bake baby cake for my husband who has health restrictions, but a giant sweet tooth.

    Thanks again for the awesome recipe.

    Reply
  361. Karen Bearss

    Yes I have used cake flour years and years ago. But not happy with the results. Felt for the extra cost and storage wasn’t worth it. Didn’t notice the difference in the product.

    I would like to bake this cake for my Army son, who is leaving for Iraq in just a few weeks and who just became a daddy for the first time last week. A lovely little girl, named Kaylee. I have always baked for the kids, they only have tasted store bought cake when they went somewhere else. I know that he will miss many cakes from me and this recipe with the fresh raspberries looks like something I could do for him and his wife. I will continue to bake for him when he is in Iraq – but not with the fresh fruit of this cake. I would also like to see if cake flour and just regular flour really adds a difference to the cake.
    Thank you

    Reply
  362. Tammy

    I have used Swan’s Down cake flour in the past to make stuff from my grandmother’s All About Home Baking book from 1933. It’s a book by General Foods and that’s their brand of flour. I would probably try some more of the recipes from that book. It was a great resource. She always used the 7 minute frosting for my birthday cake.

    Reply
  363. Jill Verley

    I have used cake flour before. I didn’t know it made a difference but this cake looks fabulous.
    I wou;d really like to make this cake for a friend visiting from out of town and a second one to share with another friend who suffers from depression. What could be better than a lovely cake full of fresh berries?

    Reply
  364. Pamela Parsons

    I have used both Swans Down and Guinevere Cake Flour. I do like Guinevere very much but I am very excited that King Arthur has an unbleached cake flour.

    Well, I would love to make this cake among many others that I would like to try and for a few people. I would love to make it and take it to work, I won’t say whole I work for, but it is a major bakery cafe restaurant. But I would love to make this for my mom’s 70th birthday also.

    Reply
  365. Kathryn

    Yes, I have used Softasilk Cake Flour and have always wondered why some cake recipes call for cake flour, others all-purpose flour. I love your blog and explanation of bleached vs unbleached cake flour.

    My daughter and grandchildren are visiting in mid-August so I will bake this cake for them.

    Reply
  366. Alyce

    I LOVE cake :)
    I have used Softasilk but look I look forward to trying KA. I alwsy bake a special cake for each of my family memebers on their birthday, and I have three in Sept. I will be a busy baker.

    Reply
  367. Pam Houdashell

    Now that my local market has started carrying KAF flour I don’t have to drive 65 miles to get it! Boy, that helps the old gas card a lot.

    Yes, I have used cake flour before. Not sure of what brand it was though.

    If I had a box of KAF unbleached cake flour blend I would bake a batch of cupcakes to take to my son’s job. And I would make them from the Tender White Cake recipe. He works in the office of our local Clark Pest Control and I like to take in goodies every so often for him to share with everyone there. Actually, I might make two batches and take the second batch to my office.

    Pam

    Reply
  368. Linda

    I have a box a cake flour I bought a long time ago but never used-I guess I was a little afraid of it. I will definitely try the KA flour. I’m throwing myself a retirement party and I think I deserve a great cake!

    Reply
  369. Nana Pam

    Yes, I have used Swans Down cake flour before. Not often though, so I must not have seen good results. I really don’t remember.

    But, now that my local market is handling KAF flour I am hoping they will bring in the KAF unbleached cake flour blend. I would love to try it.

    If I had a box of KAF I would bake two batches of cupcakes using the Tender White Cake recipe. One batch would go to the local office of Clark Pest Control where my son works. I try to take goodies in every so often for him to share. The other batch would go in to my office. We have some sweets hounds there that would love them!

    Nana Pam

    Reply
  370. Jan Woolley

    I am a cake decorator and use Swansdown or Softasilk as they are the only options available at the grocery store. I will love having your new unbleached version available soon.

    If I win a box of your flour, I will make a trial cake for me, (as my birthday is coming up soon). I say trial, for I always run a test on my family before offering a new recipe to my customers. This particular recipe looks delicious and I am almost sorry to have to use ordinary bleached flour to try it out as I will be unable to wait until yours is readily available.

    Reply
  371. arlene

    the only cake flour i have ever used is swans down.

    i will make this cake for my husband. he recently had a l2 hour surgery to re-construct his jaw after it fractured due to radiation damage he incurred to eliminate cancer cells after the removal of 1/3rd of his tongue. he can only eat soft foods for l year and this would be a perfect dessert for him.

    Reply
  372. Cynthia Wolf

    Living in the corner of sw Iowa doesn’t leave a lot of choices for cake flour. The grocery stores here only carry Swans Down so that has been my only choice. If I won a box of this unbleached cake flour I would use it to make a cake for my co-workers who so unselfishly lend their palates for any and all of my recipe endeavors.

    Reply
  373. Teresa Kaufhold

    I would bake a cake for my Father In Law’s 90th birthday party on August 22, 2009. He is doing pretty well health wise and is now has lived past the age of any other relative in his family.
    I am recently getting into baking from scratch, never tried cake flour and really should try it!
    THANK YOU!

    Reply
  374. Teresa

    This is not an entry but a QUESTION because I’ve been looking for a good white cake recipe:

    The cake doesn’t look very “white” to me. I see in the glamour shot it’s been sprinkled with powdered sugar. Would it look whiter if it were made with a bleached flour?

    I use country eggs (with a deep orange yolk) and am wondering, can I skip the yolk in this recipe? If yes, how might I compensate — maybe add some lecithin?

    <Excellent observations! This flour is not bleached or bromated, which accounts for the creamy baked result. Adding yolks will also change the color of the cake. Remove those yolks for a whiter end result. The whites will provide the leavening and liquid needed for this recipe. Irene @ KAF

    Reply
  375. Denise Kennedy

    I usually use Swans Down cake flour for fancy birthday cakes for my family. My everyday cakes–spice, carrot, etc–I use whole wheat pastry flour.

    I would make a cake for my younger son Tim who leaves the end of August to go back to school in NYC. I think he’d love that raspberry cake!

    Reply
  376. Linda Nagy

    I have used Swans Down cake flour in the past.
    I would bake a special cake for my husband’s next birthday. Probably this white cake with the buttercream and raspberries. I made raspberry jam several weeks ago. It will be an extra yummy edition to the cake.

    Reply
  377. Cleo

    The only cake flour I have used is King Arthur’s Queen Guinevere. I am starting a catering company that is committed to local and natural products from vermont companies. So I am excited to try this new unbleached cake flour. If I won the flour I would make cupcakes for my local library’s children story hour. Thank you King Arthur for introducing a cake flour that is chemical free.

    Reply
  378. Kris O.

    I use cake flour regularly in my chocolate chip cookies, but I suprisingly have never used it in cake. I buy the only one available at my store, Pillsbury, Softasilk. I do buy unbleached flour for all my other baking, so I am excited to see the unbleached cake flour as a new option. I would bake a cake for my Mom; she is a pastry chef at our family restaurant and she appreciates high quality desserts! Can’t wait to try this raspberry cake, it looks divine!

    Reply
  379. MaryJo Boyle

    1) I quit using cake mixes years ago because of their artificial ingredients and off flavors. Since then I’ve used AP flour for everyday cakes and Softasilk cake flour for birthday and other special occasion cakes, but I would much prefer to use your unbleached cake flour blend. I can’t wait to try it!
    2) Our daughter just got her dream job and will be moving out-of-state in two weeks, so I would use the new KA cake flour blend to make her a “congratulations” cake for our celebration send-off dinner.

    Reply
  380. Julie Rouse

    1. I have used cake flour before, but don’t remember what brand.
    2. I would bake a cake for my husband for our 30th Wedding Anniversary.

    Reply
  381. Lourdes G

    I would love to try this new flour. I am also trying to kick the cake mix habit..since I am the only one that bakes in my extended family I will make my OWN birthday cake for my 45th birthday next Friday! Its not as scary a number as I once thought luckily.

    PJ you are so lucky all your friends made you those great creme brulees…sigh!

    Reply
  382. Sandeep

    Yep, I’ve used cake flour before. In addition to cakes, I’ve used it (50/50 mix with AP flour) for buttermilk biscuits and hand-pulled noodles.

    The first special cake that I make with your flour is going to be for me! Cuz I gotta taste it for myself first.

    Reply
  383. joyce

    1.I have a box of Pillsbury Softasilk in my cupboard right now…it’s been there quite a while. I haven’t had much success with cakes but I am tempted by the picture of your lovely raspberry cake and by the comments on your bakers’ blog.

    2.My husband is retiring on August 26 (his birthday) and I would make this special cake for him to enjoy on that special day. I think I’d have to buy the new cake pans you featured with this recipe too.

    Reply
  384. Heike Sellers

    Well, I have not used cake flour before, because it was always bleached, and I am actually quite excited to find some unbleached cake flour.
    I would make this cake for our 7 year old Lilly, who loves any cake I make, and right now, has really deserved a good cake. She just had surgery yesterday and could use a pick-her-up!

    Reply
  385. Karrie

    Yeah!! I am so excited about this flour!

    1. No, because it is bleached
    2. my husbands birthday coming later this month

    Reply
  386. Alvara

    1.) As I have been baking for nearly sixty years, I have used several brands of cake flour. Now I use Queen Guinevere for my cakes. I will try the new one in the fall when it is available.
    2.) I would make a special cake for my birthday in September which my children and grandchildren would be here to enjoy.

    Reply
  387. Crystal Gibson

    1) Yes, I have used Swans Down cake flour.

    2) I bake all of the birthday cakes for our family. I love to try new recipes. I can’t wait to bake this cake using the King Arthur unbleached cake flour.

    Reply
  388. Elaine

    I have used Swans Down cake flour.

    I think I would bake an American flag cake for my sister in law who recently became an American citizen.

    Reply
  389. Lynn

    This cake looks delicious! I can’t wait to try it.

    The store I shop at usually only carries Swan’s Down so that’s what I use. I love your other flours so I would love to try it.

    I am the baker for my family. I would bake the special cake for my parents. My mom has been battling cancer for a number of years and when she was first diagnosed she said to the doctor “I guess I won’t make it to my 80th Birthday” which was five months away. Well hopefully we’ll be celebrating her 85th Birthday in October. And my dad in the last few months has really had to start doing most of the chores around the house that my mom can no longer be doing. They are both true role models to everyone in our family.

    Reply
  390. Pat Skelly

    1) I’ve never tried any kind of cake flour before. The kinds of cakes I made were generally ones that called for all-purpose or whole wheat flour.; because of the bleach, I avoided cake flour, or substituted. In the last few months (inspired by my King Arthur cookbooks), I’ve abandoned basic cake mixes in favor of “scratch-baked” “traditional” cakes.
    2) I’d love to bake a special cake for my Mom, who will celebrate her 79th birthday in two weeks. Mom shared with me her love of baking when I was a child. When I got married, she introduced me to King Arthur flour as soon as she discovered it; she first started ordering from the catalog several decades ago, before the flour was available in most NJ stores. Now I can introduce her to the newest KA flour!
    This birthday is extra-special because Mom can stand and walk again, after several years; she’s had two operations in the last six months, and now has two new hips! She’s thrilled to be walking pain-free after all these years, but I know she’s also looking forward to trying to stand up and bake again this fall, after she’s finished her therapy.

    Reply
  391. Jennifer Hill

    I’ve used Swans Down cake flour. I’d bake a cake when I visit my friends in New England – I’m going to visit them in 2 weeks for the first time in 3 years!

    Reply
  392. Terry C.

    Woohoo, I love freebies! I just caught the baking fever again, and tried Swans for the first time a few weeks ago. Then, I found your website and ordered the Queen Geniveve flour and made a cake that blew my family away! I am going to buy this new flour and make a 50th anniversary cake for my parents, who by the way, bought me my FIRST ever Susie Homemaker Oven with three boxes of cake mix at FIVE YEARS OLD! I am 48 years young, and I still remember the smell..oh yeah babay!!

    Reply
  393. mrsn

    1) I’ve used Swan’s Down when I was first learning how to bake cakes from Rose Levy Beranbaum’s Cake Bible (only brand of cake flour available at my supermarket). Although nowadays I just use KA White Whole Wheat flour!

    2) I would bake a special cake for my dear husband, who has been so supportive through my pregnancy and is always a willing tester of my baking efforts.

    Reply
  394. Lan

    1) I usually use Swan Lake cake flour

    2) If I win a box of flour I will bake a cake for my husband birthday and one for my neighbor who is so nice to us.

    Reply
  395. Lynn

    This cake looks delicious. I can’t wait to try it. Thank you for all of your wonderful recipes.

    The store I shop at carries Swans Down so that is what I use. I have used your KAF unbleached flour and whole wheat flour and I love them.

    I’m the baker in my family. I will bake my special cake for my parents. They have been dealing with my moms escalated health issues and my dad has really had to pick up the slack and do most of the chores around the house and help my mom. We will be celebrating her 85th birthday in October, so we look forward to that. My parents are role models of strength and courage to our whole family.

    Reply
  396. Lea

    What great news that KA has developed an unbleached cake flour! I use KA unbleached all purpose flour exclusively for most all my baking, so now I have a cake flour to feel good about, too… thanks!

    1. Yes, I have used Swan’s Down cake flour before – in fact, I have a couple of boxes in the pantry right now.

    2. I am planning to bake this cake for my friends who will be attending a garden party I am having in a couple of weeks.

    Reply
  397. Matt

    I was wondering why there were so many comments here! :-)

    I use Softasilk cake flour because I don’t use much of it (in part because it’s bleached) and it’s available locally. I’d bake a cake for me and my friends — my parents deserve one, but dad’s diabetic and mom can’t eat a whole cake (and it would be cruel to have cake in the house that dad couldn’t have!). Maybe I’d just divvy it up into slices. That’d work!

    Reply
  398. TA

    I don’t make cake very often. I use Swan Down when I need cake flour because it is readily available.
    I would make your cake recipe for my 86 years old mother when she visits me from New York. She had to cancel her scheduled trip last week because she fell and hurt her back. She is recovering and we hope to see her in a few weeks.

    Reply
  399. Barbara

    I’m so glad you are coming out with an unbleached cake flour. I have never baked with cake flour because of the bleach.

    I’d make a cake for my loving husband. Boy, does this cake recipe look good and I’ll be picking raspberries and blueberries this week.

    Reply
  400. Denisa

    I’ve used Softasilk and Pillsbury’s Cake Flour and you made me really curious… to try both the new Cake Flour and the Raspberry cake recipe wich I am going to make for my daughter who loves raspberries…

    Reply
  401. Diane Plaskow

    I have used Swan’s Down cake flour for some types of cakes and have used cake flour for the Jacques Torres chocolate chip cookies. I really don’t think it makes a difference since I usually make the cookies with King Arthur’s AP flour now. I would bake a cake for my 93 year old neighbor who has been ill.

    Reply
  402. Sally

    Swan’s Down is the only cake flour available locally and I’ve used it for special occasion cakes. An unbleached cake flour would be a terrific alternative.

    I’m a teacher and often bake cakes to finish up a unit of study. My students would be the lucky recipients of a cake in the shape of an Egyptian mummy made with new King Arthur unbleached cake flour.

    Reply
  403. Sarah

    I’ve used swans down, but I love the idea of unbleached. I’d love to try it. I don’t use cake flour for all of my cakes because it’s usually more expensive- just for the extra specially ones.

    I would bake a cake for my sister who just found out that she is pregnant, and is sick and could use some cheering up and some tasty food to eat!

    Reply
  404. linda

    Swan’s Down flour is the only one I’ve seen in the stores in Alberta, Canada.

    I would bake a cake for an elderly lady friend. She doesn’t bake much anymore and loves to have something sweet to offer her many guests.

    Reply
  405. Anita

    Who knew that there was such a thing as cake flour?!? Obviously, I haven’t done a lot of baking in the past but have begun to since I discovered your recipe site and blog. Even I have been able to make some delicious baked goods (love the bicotti and mini cheesecakes). The ultimate compliment was when my mother said “tell me who really made the cinnamon streusel coffee cake”.

    I would bake a birthday cake for my mother-in-law’s 90th birthday in September.

    Reply
  406. jacquie

    no i have never used cake flour before. i don’t make cake very often – really never – & while i know it used for other purposes than “cake” don’t have it in the house. i would bake a cake for the ladies at the assisted living facilities i go and visit w/ my dogs.

    Reply
  407. dina

    1) Have you ever used any brand of cake flour before?
    Oh yeah – love the stuff! Baking school really opened my eyes to the beauty of paying attention to these kinds of details!

    2) Who would you bake a special cake for, if you won a box of our Unbleached Cake Flour Blend?
    This is probably horrible – but me! I just got out of the hospital after an 8 day stint in and I’ve had NO appetite for several weeks. When I saw the picture of the cake above, my mouth actually started watering! Thank you! :)

    Reply
  408. Irene

    For the first question, yes I have! I used the Queen Guinevere cake flour to bake pound cake, also to make madeleine. Also tried Swans Down cake flour as it’s available at a nearby grocery store. I wish the KAF cake flour is available at whole food or traders joe.

    If I won a box of KAF cake flour, I’d bake for my boyfriend, roommates and my friends at church.

    Reply
  409. Katie

    I’ve used Swans Down for cakes, usually for the German chocolate cake I make for my best friend’s birthday every year. That’s probably one of the things I would use King Arthur cake flour for. And my favorite basic yellow cake calls for half cake flour, half AP flour. But I’d also love to experiment with other cakes.

    Reply
  410. Foresteen

    I have always used Swan’s cake flour. I didn’t know there was any other kind. This would be a good cake to make for my sister’s birthday.

    Reply
  411. Corinne Villa

    I love cake flour! It makes the most delicious dinner rolls and cinnamon rolls. I even use it to make biscuits and scones. I can’t wait to try your new unbleached cake flour.
    I would bake a cake for my Dad. He’s the sweetest man!

    Reply
  412. Felice

    I have never tried cake flour before as it is not easy to find here in Hawaii. If I was lucky enough to win a box to try I would not only make a cake for my daughter, but I would make it with her. She is eleven and loves to bake.

    Reply
  413. Judith

    I’ve used Swans Down cake flour before…so glad KAF will be their competition as I LOVE your products – hopefully the supermarkets in Houston will stock this new product without my having to ask. Will you let us know approximately date in Fall when cake flour should be in distribution?

    Just started my first cake decorating class today – would make a delicious cake as part of my homework – decorate it with my new skills – and present it to my Husband with LOVE.

    Reply
  414. Scottie Tomas

    Have used Swans Down Cake Flour and enjoyed the texure.

    I would make my soon to be 92 year old Father a very special Birthday cake! He has always encouraged my cooking exploits and no one I know enjoys eating more then he does.

    Reply
  415. Jackie Julty

    I have never used cake flour before, and I am excited to hear that KAF has an unbleached cake flour. I would like to bake a cake using the unbleached flour for my brother and some very dear friends in NYC that I haven’t seen in a long time , and would take the trip back to my old stomping grounds to do so, perhaps swing up north to the KAF store while I’m at it.Any chance of opening a KAF store out here in the west coast?

    We’re looking forward to your East coast/Norwich, Vermont visit. It’s our one and only store! Irene @ KAF

    Reply
  416. Julia

    I use Queen Guinevere cake flour (even though it’s a
    bleached flour) for those delicate cakes that end up too heavy with
    all purpose flour.

    There are several anniversaries in my family in August so I’ll be
    baking mini-wedding cakes to celebrate–a great opportunity to try
    out a new flour! (I use a 4″ biscuit cutter to cut out a tiny top layer.)

    Reply
  417. Uhn Kim

    1) Yes, I have used Swan’s Down and Silk cake flour, any kind available in near grocery store. I’ve always wondered why KAF doesn’t produce cake flour besides cake mixes. And finally KAF cake four is on the market. I can’t wait to use it.

    2) I need to bake a birthday cake for my hubby’s birthday coming soon in August.

    Reply
  418. Kathleen

    I have used both Soft-As-Silk and Swansdown cake flours for the only recipe I have that was my Grandmothers. It’s for Grandmas’ Apple Cake and when I say recipe, I guess I really mean recreation because Grandma never used recipes at all but she used cake flour for her apple cake and I feel I am real close in the recreation of it.

    In all honesty, I am not sure who I would bake a cake for if I was to win a box of your new unbleached cake flour.

    By the way, is the the most posts on KA’s Blog so far?

    There have been so many comments we haven’t had time to count! Thanks to all who are sharing! Irene @ KAF

    Reply
  419. Mary Lou

    I have used Swans Down or Softasilk as available in military commissaries in Europe. I do order from KA online and appreciate KA mailing to APO/FPO addresses – not all USA companies will do this.

    I would bake a cake, probably this Berry Cake, for my daughter upon her return from Iraq. She will bring my 12 year old grand-daughter home with her. She has been with her uncle, who is caring for her during her recovery from a broken knee and leg (surgery and 5 screws to repair). It will be a Homecoming for both.

    Reply
  420. Beverley

    I use Softsilk cake flour when I bake a cake that needs cake flour. We normally use organic or natural flours whenever available. I have a bag of King Arthur Unbleached flour in my kitchen at all times. My pancake mix recipe calls for cake flour too, so if I had an unbleached flour option that would be my first choice.

    My grandchildren request that I bake their birthday cakes, or cupcakes and this will be a great addtion to my choice of flours to use unbleached as I know bleaching stuff is not good for our bodies.

    Can’t wait until I cake bake with the new unbleached cake flour. Wow,
    what else can you think of to help us with healthier eating. The recipe looks interesting and yummy.

    Reply
  421. Betty Smucker

    1. There is always a box of the “P” brand cake flour in my pantry to make angel food cake and my mother-in-law’s recipe for hot milk sponge cake and various other sponge type cakes such as jelly rolls with fresh fruit.
    2. I am anticipating trying your unbleached cake flour. Although my family would want their standard favorites, I think I would try a new recipe such as the Tender White Cake listed on your website.

    Reply
  422. Susan Ball

    I have used Swan’s Down Cake Flour and SoftaSilk many times. If I had a box of your new King Arthur Unbleached Cake Flour I would bake a heart shaped anniversary cake for my husband. September 2nd is our 20th Wedding Anniversary! I look forward to using this new cake flour for many future baking creations.

    Reply
  423. Judith Reppucci

    I’ve never used cake flour, but really want to get back to baking now that I’m working in an office of a little church where I can bring my goodies — you can’t bake as often when you live alone! I’d love to bake a going away cake for the departing pastor — her name is Mother Sue, and I’m sure she’d love this recipe….

    Reply
  424. Pam J W M

    1) I have never used cake flour, though I think I might be inclined to if I could get some of your new KAF unbleached flour.

    2) The next cake I will be making is next month, for my eldest daughter’s 7th birthday. She has recently taken a liking to cake decorating, and I have agree that after I bake it, she can decorate it herself. She helped me with my sister’s Black Forest Cherry cake in April, and she did a great job.

    I love your blog and I read it faithfully.

    Reply
  425. Barb Cox

    Buy Cake Flour all the time, am anxious to try yours because I only use King
    Arthur Regular Flour. I liketo bake cakes for my friends special occasions, so
    I’m excited to buy unbleached Cake Flour. I will surely try the Rasberry
    Cake for my favorite person……ME!
    babs101@fuse.net

    Reply
  426. Rebekah

    1) No, I have never used cake flour (because of the bleach).

    2) I’d make a sponge cake, to have with the peaches that are just coming in here in southern Pennsylvania.

    Reply
  427. Janet Birgeles

    I have never used any cake flour before and am really looking forward to trying your new unbleached cake flour.
    Partly because of the interesting recipe you shared. I have always heard to not overprocess (beat) the flour into cake, cookies etc. excessively because it would make them tough.
    I am intriqued by your method and excited.
    My husband and son love white cake and honestly I have never made them one. Yellow is as close as they’ve received.
    So I will be hitting my grocery shelves this Fall for the new King Arthur Unbleached Cake Flour.
    I have no doubt it will be scrumptious because after trying many King Arthur products I have never been disappointed.
    Keep up the good work.

    Reply
  428. Marianne

    I just bought Softasilk last weekend and made my first cake with my son who is taking an interest in learning to cook and bake. If I had a box of King Arthur Unbleached Cake Four Blend, David and I would make this beautiful cake together.

    Reply
  429. Bobette

    Always use cake flour in my angelfood cakes.

    I’m anxious to try your new cake flour. Having 6 grandkids, they wouldl definitely “inhale” this cake.

    My husband loves desserts and he would share with his grandkids.

    Reply
  430. Deborah Granay

    I have used cake flour on many occasions (especially for my favorite sour cream pound cake recipe). It turns out so well anyway, I can’t wait to try the unbleached cake flour. (A baker always needs an edge to keep her excellent reputation!)
    I would definitely bake the first cake with the flour for me!. I can’t wait to taste it to see if I can tell the difference!

    Reply
  431. LeAnne

    I’ve used Swans Down cake flour in the past. Most often, though, I just look up a King Arthur recipe that uses unbleached all-purpose flour. I too am not fond of adding extra chemicals to my diet if it can be avoided. As to who I would bake a cake for, that’s simple. My dad, sister, brother and I, along with all our families, are getting together this month for a week. It will be the first “reunion” that we’ve had since all us kids started leaving home over 20 years ago. It would be lovely to make a cake (or two or three) while we are at the cabin to celebrate our time together.

    Reply
  432. Donna

    I have and do use cake flour. I just made an eggless chocolate cake for my grandson (who is allergic to eggs) this past weekend. I always have a box of cake flour on hand and would love to try your new unbleached one. All my flours are KA, white unbleached, white whole wheat and whole wheat.

    I would bake a cake for the whole family. Mine is the “go to” house for our family to gather so there is always something yummy to munch on at Mom’s/Grandma’s house.

    Reply
  433. Linda Bell

    I have used cake flour in the past, but stopped using it years ago when I switched to unbleached flour. Am excited to hear that there is now an unbleached cake flour coming soon! I’ve used your other unbleached flours for years and LOVE them.

    I would bake a cake for my son who is a Marine pilot, has served in Afghanistan and may be deployed again soon. We live in the east Tennessee mountains where berries are abundant and are my son is crazy about them. He always looks forward to some type of berry dessert when he comes home. I am anxious to try your new berry cake recipe with the unbleached cake flour. The least I can do for my son, his friends and our country is give them a taste of home after returning from the hot desert!

    Reply
  434. Nicole D

    I currently use SoftasSilk cake flour but I cannot wait for yours to hit my stores shelves; I will have to order it from you. If I’m lucky it will be in my store(s) maybe next year!!!
    I already plan on making this cake (w/o your cake flour) this weekend for my father-in-law’s birthday!
    Many thanks for your truly wonderful company!!!!!

    Reply
  435. Emma

    I have never used cake flour before, generally just all purpose KA to keep it simple since I am a college student and there just isnt too much room for lots of ingredients in my kitchen

    My dads birthday was last week so I would bake him a nice chocolate cake when I go visit on monday

    Reply
  436. martha stewart

    This is great news. Swans Down has been my only choice so far. Can’t wait til it is stocked at the grocery. Our granddaughter has a birthday soon and this cake would be perfect since raspberries are one of her favorite fruits.

    Love your website. Every recipe I have tried has been phenomenal.

    Reply
  437. evette

    I’ve never tried cake flour yet, but I’ve always wanted too. I would bake a cake for my family and friends.

    Reply
  438. evette

    I’ve never tried cake flour, but I’ve always wanted to. I would love to bake a cake for my family and friends.

    Reply
  439. Helen Engle

    I’ve used Swans Down and Softasilk in the past (which ever was available in the stores). I can’t wait to try yours!!
    I will make a cake for my fellow volunteers at our nearby animal shelter.

    Reply
  440. linda sylvia

    I have never used cake flour, now that I have been doing more scratch baking since finding your wonderful and delicious web-site. I have used KA flour always for everything.

    I would bake a cake for my family to enjoy something sweet in these hard times.

    Reply
  441. Judy

    I haven’t used cake flour in about 40 years! I’m looking forward to trying the new King Arthur flour (and probably trying the scrumptious looking white cake with raspberry jam).

    I would bake this cake for my mother’s 91st birthday which is coming up soon. The raspberries will remind her of her father’s many raspberry bushes and abundance of their sweet fruit year after year. I remember them too. Ahhhh….memories!

    Reply
  442. Leslie in Maine

    1- I try to use cake four whenever I make a cake. I have used KA and Swans Down brands. There’s KA in the cabinet now, but I have to order it, as none of my local groceries carry it.
    2- I would make a cake for my husband’s birthday. It is coming up in less than a week and even if I don’t win the box of flour, I may have to try this recipe.

    Reply
  443. Alyson Pisani

    I LOVE this BLOG and I love the picture of this cake.

    I have never used cake flour before, but now I can’t wait to try it. I have always wanted to make a cake from scratch and can’t wait to do it.

    I would make the cake in honor of my mother who died a year and a half ago and her birthday actually is tomorrow Aug. 6th. She would have been 72. She always baked the most amazing cakes, pies and cookies and it is from her that I have my love and baking and EATING! I miss her so much.

    Reply
  444. Mary Ann Brenner

    I have always used Swansdown Cake Fluor — because that’s what my mother used. However, I love the idea of your new KA Unbleached Cake Flour Blend. I can’t wait to try it. My daughter has a birthday in September and I think she would love the Tender White Cake with the raspberries on top.

    Reply
  445. Jasmine

    I usually use Sofasilk flour as it is one of the more common cake flours available and if I won the K.A Cake flour blend which I would love to use because I do hate bleached flours, I would bake a cake for my closest friend to celebrate my graduation from a teaching course.

    Reply
  446. Craig Macklin

    Yes, in the past I’ve used Swan Cake Flour and wasn’t overly impressed. Locally I have only been able to purchase a small box that I found quite expensive. I usually purchase King Arthur flour in a 10# bag and I find that to be a more usable size.

    I would bake the cake with one of my granddaughters. They have been visiting one per weekend for the summer and they all enjoy cooking with me.

    Reply
  447. Kim

    I’ve never used cake flour, but have often wondered why some of my cakes are heavy and dense. I think I know why now.

    I would bake a beehive-shaped cake for my friend Stephanie. She has been caregiving to her husband for 100 days without a break. Wow. Wouldn’t it be nice to bake her a cake and leave it on her doorstep with a bottle of wine?

    Reply
  448. Renee Zee

    I have used HEB’s brand of cake flour and think it does wonders when I add it to my pie crust recipe. If I won a box of KAF’s Unbleached Cake Flour Blend I would make a cake for my neighbor who has no family in our great state, lost her full time job and works 7 days a week at odd jobs. She deserves an At-A-Girl cake celebration!

    Reply
  449. Woodie Woods

    The first cake I would bake would be for my husband who has many health issues. Even though his 83rd. birthday is in November, I would bake a birthday cake for him NOW and celebrate a loving husband’s birthday with a lovely King Arthur cake.

    Reply
  450. Erma J. Ropp

    Yes I have used Swans Down Cake flour for many years.
    This cake method is new to me and I would make it for my grandaughters birthday August 19th.
    Thank you.
    Erma

    Reply
  451. Jill Williams

    No, I’ve never used cake flour.

    My father lives with my brother and sister-in-law now, and she doesn’t bake very much. But my mother, when she was alive, used to bake a lot. So I’d make my father a cake if I won your box of flour.

    Reply
  452. Bernadette

    I am sooooooo excited, I would love to try this new flour. I have only used Softasilk and Swans Down to bake my cakes. I love, love, love to bake and love trying new things. My dream is to open a luxury bed and breakfast with a bakery specializing in personal baked goods. I would love to try this new flour and add it to my wish list of baking goods. I have so many. All my recipes I’ve made from this site has been so successful and makes we very excited to look forward to new recipes. I LOVE TO BAKE

    Reply
  453. felicity

    I am desperate to try your new flour as every other flour flour from King Arthur has been the best on the planet. You guys are wonderful, my kids have so much fun when the large bags of flour come in they take pictures of themselfes with the it as they know how good it is going to taste, keep up the good work, thank you

    Reply
  454. Audrey Coulter

    You suggest straining the jam and this will take a while even if it is at room temperature. I warm it in the microwave where it becomes more liquid and easy to strain. Then I put it in strianed liquid in the the fridge to cool and harden. Works every time and is so easy to spread!

    Reply
  455. rose firsching

    No I have never used cake flour, I have always used your unbleached flour

    If I won I would bake it for my daughter, son-in-law and their four boys, they love your products

    Reply
  456. TERESA

    1. I HAVE NEVER USED CAKE FLOUR, AS I NEVER UNDERSTOOD ALL THE DIFFERENCES IN FLOURS UNTIL I GOT HOOKED ON THIS WEBSITE.

    2. I WOULD MAKE A CAKE FOR MY HUSBAND. HE IS NOT A CAKE EATER BECAUSE HIS MOTHER’S WERE ALWAYS SO DRY YOU HAD TO DROWN THEM IN MILK. I WANT TO SHOW HIM A GOOD CAKE DOES NOT HAVE TO GO SWIMMING AND IS LIGHT AND MOIST.

    Reply
  457. Karen Hawkins

    Love your site, love your recipes!
    1) I’ve used cake flour before, but the remnants of that box still haunt me. and 2) First I would make this featured cake for myself. ALL for myself, and then I would make another to share with my family and to celebrate our wedding anniversary.

    Reply
  458. KATHERINE KAUFMAN

    Yes, I have used a lot of cake flour. I make special occasion cakes as well as wedding cakes for friends and family. I grew up learning to bake from my mother and 4-H, using SoftaSilk cake flour. Now, I often use Swans Down. Cake flour has helped me create cakes that people desire, not only for their creative looks, but BECAUSE they say “THE CAKES TASTE SO GOOD”. I will be anxious to try the King Arthur Unbleached Cake Flour in a #2 birthday cake that I will create for my grandson, Benjamin. Only the best is good enough for him!

    Reply
  459. Anna

    I used King Arthur’s cake flour but I believe it was bleached for vanilla pancakes for my daughter’s birthday. They came out great.

    If I would be the lucky one to get this flour I would bake this cake for my two little once, my daughter Lucy who is 4 and Eva who is 2. They are both sick home now with a nanny while I am here at work(we all have to work). I wish I was with them right now. When I come home from work I always bake for them. So far their favorite recipe is your Monkey Bread recipe. We make it very often.

    Reply
  460. Bernadette Mosley

    I am soooo excited at the chance to try this new flour. With money being tight I really can’t afford to bake as often as I would like. I could bake every single day if I had the money to purchase the ingredients. My dream is to open a Bed and Breakfast with a bakery specializing in personalized cakes. I have been so successful trying all the recipes I have gotten from this site. I love them and can’t wait to try this one.
    I would most definitely bake this cake for my best friends parents, they are a little upset with me because they have been waiting a couple of months for a cake. I had baked two cakes for my girlfriend to take to work and she gave her parents a piece of the cake and they loved it. They asked her to have me bake them one and I just haven’t had the time and really the money to purchase all the ingredients I need to bake the cakes. Flavoring is very expensive. I believe they would love this cake and this cake would be presented as a very special cake, it’s not just an everyday cake and it would make them feel very special. Their annversary is coming up this month and I would really make it special. So, if I’m selected to win the flour I would definitely play it forward.

    Oh I have used Softasilk and Swans down flour. I’m sure it doesn’t compare to this flour.
    Thanks so much.

    Reply
  461. Fran Aranyosi

    Yes, I have used cake flour, mostly for making chiffon cakes. Who would I make a cake for? Probably, myself; I love cake and rarely make a cake “just for me.”

    Reply
  462. Carmen Carlton

    I have a box of cake flour in my cupboard now. Yet I’ve used it rarely. I have been in search of a really good white cake recipe. This lovely raspberry-filled cake may be just the reason to use cake flour more often.
    If I won I would bake a cake for my husband who loves all kinds of desserts.

    Reply
  463. Debbie McDougall

    I think I tried Softsilk once years ago. I didn’t see much difference in my cake so decided not to opt for the additional expense. I continue to use all purpose flour or more often than not I cop out and buy a mix. Yuk. I have used other King Arthur flours and see quite a difference from other flours especially in my breads.

    I would make this cake exactly as pictured for my new fiance’ !! We just got engaged the end of June. He is quite a “choosy” (he insists he isn’t picky !) eater but he loves raspberries and plain white cake.

    Can’t wait to see your KA unbleached cake flour in my grocery store…I might just have to order some. Thanks King Arthur. Love getting your e-mails and the blogs are great reading.

    Reply
  464. Diane Collins

    I have never used cake flour before. I am learning so many things on this website. I would bake a cake for my son who will be returning from Iraq the end of August. He says he has not had good food since he left home last October.

    Reply
  465. Eva

    A beautiful recipe, and very helpful instructions – I look forward to trying this! My father-in-law is visting for the summer, and I’d love to make this as a special treat for him.
    I’ve used Softasilk cake flour, since it is the brand most available here in Minneapolis.

    Reply
  466. Helen Mills

    1. I have used Swans Down cake flour before but very anxious to use KAF!

    2. Who needs a special occasion to bake this cake! I would bake it just because!!!

    My neice had a cake like this for your wedding and I have tried to find a receipe that would be like it since I was unable to try the cake at the wedding–wouldn’t this be a great surprise since their anniversary is this week!

    Reply
  467. Alma Gyurcsik

    Whether I win a box or not, I’ll be making this cake for our social hour before my church service on Sunday. I bake our Communion bread and bring a home made something each week for all to enjoy.
    Love all of your products.
    Alma

    Reply
  468. Pamela M

    1) I’ve never used cake flour before, outside of the all-purpose + cornstarch substitution (which never really worked and now I know why). Though I’m an avid baker, cakes intimidate me, but maybe it’s been my flour choice all along!

    2) If I won a box of UCFB, I would use it to make a cake for me and my boyfriend to celebrate our 7 year anniversary next month. :) Maybe a Red Velvet cake :)

    Reply
  469. kgsoutherncomfort

    Well, I have never used cake flour at all, but I always use unbleached flour for everything. If I made a cake right now, it would be for my son who is having his wisdom teeth out in a few days. I think he might want to eat something really good while he can!

    Reply
  470. LOUISE HARPER

    Only tried cake flour once. Usually use boxed cake mixes when I do bake a cake. Am a diabetic & need to watch what & how much I eat.

    If I were to win a box of your cake mix, would definitely use it to make this luscious looking white cake with raspberry filling & fresh raspberries on top. Raspberries are my favorite berry to eat & have some growing in our garden.

    Would bake the cake for me. Birthday coming up soon. Would share some of it with the hubby & couple of our neighbors.

    Love the King Arthur recipes!!

    Reply
  471. Helen Giambona

    I have used cake flour, it is called SoftaSilk. Only one in my grocery store. If I won this cake flour I would make a cake for a very generous woman who gave my daughter 30 pointe shoes. She was a ballerina and is retired now. What a great gift to my daughter who is a ballet student for many years. She would love to help me make this delicious white cake with the raspberries for her and her family. What better way to say Thank You then with a beautiful cake. Everyone smiles.

    Reply
  472. katie

    Yes, I have used cake flour. Currently, I have a box of Swans Down cake flour and a bag of Queen Guinevere cake flour in my pantry. I haven’t been able to use it yet, because we have been remodeling my kitchen since April.

    I would love to make my first cake, in my new oven, with your unbleached flour – for either my husband’s birthday or my son’s fifth birthday. Both are coming up soon!

    Reply
  473. Karen Perl

    I have used Swansdown cake flour, but not often. And I would definitely bake a cake for the office. They love my baking.

    Reply
  474. Sandi

    The last box of cake flour that I used was Softasilk, but I rarely used it. This cake looks delicious and I will try the recipe soon. I’m sure it would be best using the King Arthur’s unbleached flour. ;)
    Who needs a special occasion to enjoy great baking? My husband especially loves raspberries, so this wold be a nice surprise

    Reply
  475. Nora Carnes

    Sounds wonderful, I too have little time to make cakes from scratch, although love to do so, have resorted to the quick box cake frequently as of late…wold love to try this flour, and bake a special yellow cake for a pineapple upside down cake, my husband’s favorite!!!

    Reply
  476. Vicki

    I have used SoftaSilk cake flour but did not like the taste of the final cake. I use KAF AP flour for cakes, and my family adores them (at least they dissapear quickly!). I have a brand new daughter who is turning 5 in two weeks and I’d use the flour to make the beehive cake she is pining for!

    Reply
  477. Carolyn Washburn

    Yes I have used cake flour. Many years ago. I would make a birthday / welcome back cake for my youngest daughter when she comes home on leave next month. She is a Merchant Mariner stationed on a ship in the Persian Gulf.

    Reply
  478. Elaine Sinoff

    I love the variety of flours that can be had at King Arthur. I have alway baked with King Arthur flours. Your directions are unuual but since I am a cake baker I will use them and bake this beautiful cake for my granddaughter! Of course I would appreciate a box of the unbleached cake flour.

    Reply
  479. tammy boughan

    Yes, I have used cake flour. I love to bake cake.

    I would bake the cake shown on the box for may family. I love to enter baked goods our county fair. I was looking for a “white” cake recipe and this may be the one.

    I look forward to using your new unbleached cake flour. I Love all of your other products and recipes.

    Reply
  480. Susan

    I currently use Swans Down cake flour. I definitely come across recipes that call for cake flour, including my go-to light recipes for quick breads and muffins from Cooks Illustrated. If I won a box of the new unbleached cake flour, I would want to make the recipe above for an after-dinner dessert for my friend who takes turns with me hosting dinner for each other. It just so happens to be my turn!

    Reply
  481. Harriet Brown

    Yes, I have used cake flour.

    I would make the white cake for my family.

    I very much enjoy your blog. Thanks for all the wonderful recipes and baking tips.

    Reply
  482. Patricia

    I have used cake flour before, however I am anxious to try your new unbleached cake flour. I will bake a cake for my husband and myself. No special occasion….we just love cake!

    Reply
  483. tammy boughan

    Yes, I have used cake flour. I love to bake cake.

    I would bake the cake on the flor box shown, for my family. I love to enter baked goods in our county fair. I was looking for a “White” cake recipe. This looks like a winner.

    Reply
  484. Steve Kittle

    “I would make it for my brother who lives with me. He loves desserts and everything that I make, including my famous cheesecake and my chocolate truffles, but he has no skill in the kitchen, to speak of. I know he would love it if it tastes as good as the photos!”

    Reply
  485. Jennie

    1. I’ve never used cake flour before

    2. I honestly am just a pregnant woman who is craving your cake that you just made. I would make the cake for my family just because. Raspberries?! So YUMMY.

    Reply
  486. Cheryl

    I’ve used Swans Down and Softasilk. Definitely makes a difference in the final results. If I were to win a box of flour I would make this Raspberry Cake, just because!

    Reply
  487. Candace

    Yes, I have baked with cake flour. Not a lot of brand choice in our supermarket, though. Actually, it’s the only non-KAF I use.

    I’d bake a cake for my husband’s birthday. One of our best friends has a birthday the day after, so we celebrate them together. For me, it’s beat to bake cakes for crowds, the share-the-wealth principle. Otherwise, I’d eat the whole thing!

    Reply
  488. Nancy

    I am very excited to hear about the new unbleached cake flour from King Arthur. Like you my husband has food allergies so I am always watching for new products with less processing and additives. In the past I have used Swans Down cake flour and Softasilk by Pillsbury. They are good products and I have had good results but I always go back to the all purpose (especially unbleached). When I get to purchase the new King Arthur cake flour I will bake a cake for my husband. That will make him very happy.
    Nancy

    Reply
  489. Ann Miller

    Yes, I have used Swans Down cake flour before. I will be baking a special birthday cake for my daughter whose birthday is in August. She passed away as a newborn but we celebrate her every year with a cake with pink icing because she’s still very much a part of our family!

    Reply
  490. Regina

    Good Morning KA,
    I believe that baking brings such joy to everyone! When I bake for people at work, they love the smell of cookies, breads, and cakes baking downstairs in our Wolf ovens…They say that it reminds them of childhood and having Grandma taking fresh baked goodies from the oven and not wanting to wait for them to cool to eat them! Why wouldn’t that bring joy to your work day!
    I would bake my cake for everyone at work to enjoy~ maybe a Triple layer Almond Raspberry Cake~ Yummy! I would make it with KA’s new Unbleached Cake Flour Blend instead of the Swans Down Cake Flour that my Grandma and I have used in the past.

    Reply
  491. Kathleen

    Wow – what a great response from so many fellow bakers!

    To answer the questions and throw my hat in the ring to win the new cake flour:

    I’ve used Softasilk and Swan’s Down.

    I’d spend some time making a good, old-fashioned frosted layer cake for my future in-laws. My wonderful boyfriend and I spent this past weekend relaxing in Branson, MO with his friendly, fun family, and his folks footed the entire bill. In thanks, I’d bake them an eggy yellow cake and fill it with a rich buttercream flavored with a bit of locally-made cherry jam. I grew up making layer cakes (10-year 4-H kid here!), but haven’t made one in years!

    Reply
  492. Paula

    1.) I have used the Queen Guinevere cake flour with great results, but I hated the fact that it was bleached and that I couldn’t find it at a local store. It looks like this new flour blend has come to solve all my cake flour problems!!! I can’t wait to try it.

    2.) I’ll bake my husband a cake for his birthday! I’ll try the raspberry cake recipe, it looks delicious.

    Reply
  493. bobbi

    I am so excited about this flour can’t wait to buy it and try it out waiting for my food store to get it in but, might have to take a trip to KAF for this flour. looking forward to the trip.

    Reply
  494. Marilyn LaPorte

    Since I’ve turned more to natural cooking and baking, I’ve been using King Arthur unbeached flour. I still have some Softasilk bleached cake flour and use it occasionally but secretely wished that there was an unbleached cake flour out there. So when you announced your new unbleached cake flour, I was thrilled to say the least! As soon as I can get some, I will make this lucious cake recipe you just posted and celebrate with family over for dessert. Can’t wait!

    Reply
  495. Taina

    For special-occasion cakes, I use either Softasilk or Swan’s Down cake flour (whichever is available at my local grocery). I have also recently tried the Southern-style White Lily flour for cakes, pastries and biscuits. For everyday cakes and other baking I use King Arthur Unbleached All-Purpose, but I haven’t tried Queen Guinevere cake flour. My husband and son have adjacent birthdays next month, and I will make a cake for them. Thinking further ahead, I like to make a Buche de Noel at Christmas, and might try the new flour for that.

    Reply
  496. Jeanine

    1. I have used Swans Down cake flour but I would love to try yours!
    2. If I were to win some I would bake this cake but with strawberries or blueberries. mmmm

    Reply
  497. Linda Workman

    1) I’ve used Swans Down cake flour before, and I like to bake my birthday cakes from “scratch”. Now that the kids are grown and out of the house – I’ll be able to do more of that kind of cake baking.

    2) I would bake a birthday cake for my son, Brett, who is turning 26. He more than the other two prefers “scratch” cakes to box cakes and, if I do say to myself, says I make the “best frosting”.

    I look forward to the new cake flour – I’ll be sure to ask my supermarket for it. Thanks.

    Reply
  498. Kate

    Yes I have used cake flour before. I usually go through several boxes a year. I use unbleached all-pourpose flour for all my other baking, so the unbleached cake flour will be interesting to try.
    I will be baking a cake for my husband’s birthday next month.

    Reply
  499. Karen Sreickland

    Like some others here, I did use the “normal” cake flour that you could find in the grocery store – Swans Down. When I first found and started using King Arthur products I think I bought just about every product in the catalogue!! I even had to buy a bigger freezer just to keep all of it!! I did purchase your cake flour, and for once in my life I could actually make a sponge-type cake and roll it up without it breaking. Honestly, I did not compare the ingredients, if it works, who cares! I’m assuming the “bleach or no bleach” will not change the results?
    I would make a cake for my new “guardian angel” who, ever since I passed out in the store she works in and had to take a trip by ambulance to the hospital, has been to visit me or has called at least every other day to check on me. I know this cannot be convenient for her as she sometimes comes on her break. She really deserves something special. So far, I have baked bread for her, but not anything really special.

    Karen – A cake made with our unbleached cake flour blend will produce a somewhat denser but still tender cake. And don’t forget the appearance. A yellow or white cake will appear a little darker since the flour is unbleached. And Karen, take care of your “guardian angel”. We all need one of those. You are lucky to have met yours! Elisabeth @ KAF

    Reply
  500. Maggie Hoyer

    I’ve used Softasilk cake flour. Cake flour makes the best cakes, so I will be asking for King Arthur brand at my grocery store.

    I would use the cake flour to bake a cake for my church potluck brunch.

    Reply
  501. rho

    I haven’t ever used cake flour before – in fact never even knew there was such a thing ;) If I won I would make this exact cake for my hubby – just because he deserves a treat ever so often …

    Reply
  502. Eileen

    1: I’ve never used cake flour before because I couldn’t find an unbleached variety. I have always used all-purpose flour and been happy with the results

    2: My birthday is later in August so I would bake myself a fancy light cake!!

    Reply
  503. Tammie

    I have used cake flour in the past when the recipe called for it. My daughter’s 7th birthday is approaching and she has already requested that I bake her a birthday cake with pink frosting from scratch.

    Reply
  504. Shaun Furlong

    1) I am just finishing up my last King Arthur cake flour. Living in N.H. means trips to your Vermont store for supplies. One of our favorite day trips.

    2) I will use it for a couple cakes to bring to a family reunion in August. I’m anxious to try it!
    P.S. Love the new parchment tulip shape cupcake and muffin papers! They look so nice when you bring goodies to people.

    Reply
  505. Hollins Wender

    I have used cake flour, but not unbleached. This cake looks wonderful. I will bake it for my family as they convene at our house each Monday night for a family meal. One son (of 4) will especially like the raspberries as they are his favorite berry, but all will enjoy. (4 sons, 4 DILs, 9 grandchildren)

    Reply
  506. Lorraine Ann Reese

    Yes I have used cake flour but I am always looking for a healthier way to enjoy food. Your Rasberry Cake recipe looks so good. Vanilla cake has always been my favorite!
    I would love to try your new cake flour. My husband loves anything with rasberry, so I guess he would be the lucky one. Oh and I just wanted to say King Aurther is great!!!

    Reply
  507. Allie

    Beautiful cake! I do use cake flour (both Queen Guinevere and Softasilk), quite often, for cakes. This sound great. If I win, I’ll bake a cake for either my 3 year old niece Kate or my good friend Derrick.

    Reply
  508. Nith

    Oh this cake looks simply delicious(I am drooling already)
    I have never used cake flour and only used all purpose flour for my cakes.
    If i win, I will definitely make this Tender White Cake for my mom’s b’day.

    Reply
  509. Meg Caulmare

    What a terrific entry! I have used cake flour before, I think it was Wonder cake flour, in a round cannister, but only for making gravy. I’ll bet Guinevere makes wonderful gravy, too.

    Despite my limited skills, I’d bake a cake for my best friend, Cynthia. I’d like to do something special to celebrate her move into a little house out in the woods, something she’s always wanted. She worked a long time for it, and it deserves a special house-warming.

    Thanks for the great blog, I learn something new every single time.

    Reply
  510. Charlene S.

    Looks lovely… and I DID need a cake recipe FAST. My husband’s birthday is SUNDAY and now I have it!! Just need to pick up the raspberries….unfortunately will have to use SofaSIlk cake flour. I have used that in the past but not real pleased with it. Never seemed to make much difference to my cakes.

    If I would win the box of KA Cake Flour, I would make vanilla pound cake to go with the fresh peaches all around me!! YUM!

    Reply
  511. Ariel

    I have used pastry flour (whole wheat and regular), and have used it to make cakes, but I’ve never bought cake flour.

    I would make a cake for a few of my friends – one who quit her “real” job to pursue her “fun” job full time, another who recently defended his thesis, another who will be defending her thesis soon, and the boyfriend who is quitting his job to go back to school!

    Reply
  512. Kimberly Martin

    Have used cake flour in the past, but a different brand. I love baking and love trying something new. If I were to win, I am sure that my family would be the recipient or my friends in the neighborhood. Every Friday night, we have a neighborhood cookout. Sounds like cake would be just the ticket to cap off a great night with friends!

    Reply
  513. Kathy

    I always use cake flour for cakes and I’ve tried all the brands (we’ve lived all over the country). I don’t like the idea of bleaching but so far, I hadn’t run across an unbleached cake flour. I definitely want to try King Arthur’s unbleached cake flour. I grew up watching my mom only use KAF flours, and that’s what I always tried to use — especially for my bread making. And I’m so glad that now I usually can find KAF in just about every place I shop!

    I would love to use this flour to make your featured cake — I even can pick the raspberries down the street — for my sister’s family that we are visiting for the next month. She has three teenagers and they all love cake so much they eat it for breakfast when it’s leftover!

    Reply
  514. John Jensen

    I’ve used a Pillsbury brand of cake flour because it’s the only brand that my local store carries. Hopefully I can change that. I’d bake a cake for my friend who’s going under the knife tomorrow.

    Reply
  515. Donna Jo Atwood

    I love using unbleached flour! 1) I have used cake flour before, but not recently. 2) I would bake a cake for my library workmates (they love homemade goodies).

    Reply
  516. Toula

    1) I’ve never use cake flour!!!

    2) I love to try your unbleached cake flour
    for my brothers 45 b-day on Aug 21,09.

    thank u for all your great product’s!!!

    Reply
  517. Bridget

    1. i’ve used a couple different types of cake flour, including this unbleached stuff. I was actually disappointed with the results of it. It could have been the recipe though- it was a new one. Will have to try this white cake recipe and see if I fare any better.
    2. we’re more of a pie family, but we have to do birthday cakes. My second son and I share a b-day next month, so the box of flour will go straight to a extra large double birthday cake! Maybe even this raspberry one!

    Reply
  518. Madilyn

    I use White Lily & will use Swan if is not available.
    I would make this cake for my daughters girl scout group.
    Some of the girls are interested in cooking & some in baking.
    I would like to make this cake with them with this flour &
    also make a box cake to show why I cook from scratch.,
    & why they should consider it.

    Reply
  519. Stephanie

    1. ive never used cake flour before, but my only venture of homemade cakes was quite dense so ive always wanted to try it.

    2. for myself? :) id probably make some cupcakes. makes it easier to share with the people in different places that appreciate my baking.

    Reply
  520. Terese

    I have used Swans Down Cake Flour in the past – not very often, as it’s expensive and I wasn’t sure I noticed all that much difference.
    I would bake a cake for my parents (actually they would love the one here on the blog) since Mom can’t really cook anymore and Dad has tried to take over. It would be a real treat for them.

    Reply
  521. Michael E. Hodges

    I have always used Swansdown if the recipe called for cake flour. I mostly bake traditional pound cakes with AP flour. I’d love to try your new unbleached cake flour an my mother’s recipe for strawberry meringue cake.

    Reply
  522. Irene

    Yes, I use cake flour to make a delicious and slighty lower calorie pound cake my family adores. I would love to try your new cake flour with that recipe and with your Raspberry Cake. I always try to use unbleached flour and find your flours to be excellent!

    Reply
  523. Ariana from Chicago

    I have used Softasilk many many times, it’s really been the only one I could ever find. Happy to hear I now have another choice. I just made my own birthday cake, and the next one will be for my husband and little boy. They are usually the ones who scarf the cake down in our house!

    Reply
  524. Bonnie

    Yes, I have used SwansDown Cake Flour. I would probably try making my late
    mother-in- law’s special strawberry cake my husband LOVES.

    Reply
  525. Elizabeth

    Yes, I have used cake flour in shortened and unshortened cakes. The cake looks wonderful. I am a high school foods teacher and may incorporate this recipe in a demonstration this school year.

    Reply
  526. Teresa Miller

    I have some cake flour in my pantry but always seem to shy away from it because it’s bleached. So…… I end up using cake mixes because I don’t like the way my cakes turn out. I know, those mixes have bleached cake flour in them. Duh!! My husband loves any desserts with fruit and this would be an awesome way to use those raspberries in my CSA box. It would be such a fun surprise for him. I can’t wait to use this new flour!!!!!!!!!!!!!!!!!! Thanks for making it available to us.

    Reply
  527. Ginger

    1) I”ve never purchased cake flour before. I have used homemade cake flour before.
    2) I would bake a special cake for my son who will be 1 year old in Sept.

    Reply
  528. Jen

    Growing up in a bakery, I have definitely used cake flour before! I am somewhat well known for making my own baked goods from scratch amongst my friends, and am happy to hear that my sister has also become a baker in her own right. She really turned me onto King Arthur flour, so much so that I now recommend it to people asking me for advice. I actually go so far as to make my own baking powder so having an unbleached cake flour would be amazing! In answer to the questions:

    1. Yes I have used cake flour before.

    2. I would bake a cake WITH my sister as she is going away soon to Florence for a very long time.

    Reply
  529. Joyce

    I did buy Swans Down flour once but never bothered to buy it again. I just didn’t see any big difference using that compared to all purpose flour. My family would be the lucky ones to enjoy the cake. No one is big into raspberries though so I would use something else. Maybe some nice fresh peaches. Can’t wait to try it.

    Reply
  530. Ellen

    I have had a box of Swan’s Down for several weeks now and still haven’t used any. I keep changing my mind at the last minute!

    If I won I’d make the coconut cake from last summer (H.B. to P.J) for my girlfriend who’s fighting cancer (again). She really needs a pick-me-up and loves coconut!

    Reply
  531. Lauren Caldwell

    1. I’ve never used cake flour before- but I’ve had lots of recipes that called for it and I didn’t bother.

    2. I would bake a cake for our 25th wedding anniversary this month!!

    Reply
  532. itsworthalook

    I bake several times a week, but haven’t tried cake flour yet. It would be a fun science experiment!

    My grown sons come home for dinner on Sundays, I’d love to whip up something special for them!

    Thanks for the raffle – it’s fun!

    Reply
  533. Elissa

    Wow, that cake looks really yummy!
    I have never used a special cake flour before, always just regular unbleached. If I won a box of unbleached cake flour, I would use it to make a cake for my daugther who is turing 4 this September.

    Reply
  534. Penny Raynor

    Way to get a zillion comments! I love this blog.
    1) I always use cake flour when I bake cakes.I use Softasilk because it’s available in the grocery store near me.
    2) If I win the KAF unbleached flour I will use it to bake a special cake for my 97 year old Mother-in-law. I am going with my son, DIL and 3 glorious granddaughters to visit Great-Grandma in Nebraska. She really loves our visits and I always bake her a special cake while we are there!

    Reply
  535. Miguel

    That cake looks great!. I do use Softasilk since King Arthur is not available locally. If I win, I will bake a cake for my mom, she asked me for a vanilla cake some days ago.

    Reply
  536. Suzi Bloemker

    1) Yes – I have used cake flour a couple of times but was not really impressed with the results. I believe I have a box of Swan’s Cake flour in the cabinet.

    2) If I won I would bake a cake for my husband who always loves to eat desserts. It would take the place of his nightly bowl of ice cream!

    I will be looking out for the new flour at my local store. I already printed off the recipe for the above cake and hope to make it soon. Thank you!
    Suzi
    Columbia City, IN

    Reply
  537. Mollie Rinaldi

    I have used Swans Down, but it usually is outdated before I finish the box. Most of the time I use regular King Arthur All Purpose flour. Once in awhile I will use Southern Biscuit Company’s all purpose. I keep promising my husband a cake. If I win, he will definitely get his wish of a chocolate cake and I am sure I will be adding the new flour to my shopping list.

    Reply
  538. Joanne Libby

    I have used Pillsbury Softasilk Cake flour when the recipe calls for cake flour. I had tried Queen Guinevere cake flour many years ago. If I win the flour I will bake a cake for my family. I bake cakes often and am anxious to try this new white cake recipe. I use King Arthur all-purpose flour for most of my baking and it gives very good results.

    Reply
  539. benita

    1. Since I live in the South I now use Martha White Cake Flour.

    2. I’d bake a cake for my sister since her birthday is coming up in a few days.

    Reply
  540. Shell

    I have used several cake flour brands before – Swans Down, supermarket brand, bulk (from a local specialty baking store, Famous Foods). I would love to try out the KAF unbleached kind though.

    If I won a free box, I would make a vegan cake for my favourite brother-in-law.

    Reply
  541. JULIE HILL

    I have never used cake flour, coming from the uk it took me a while to get used to all purpose flour versus plain and had never heard of it before so have never really been sure when to use it! however, maybe thats why i have never been able to replicate the gorgeous victoria sponges i used to make over there!
    If i won a box of the cake flour i would make a beautiful sponge cake full of my newly homemade raspberry jam for my husband who adores anything baked and to share with my 28 yr old daughter who constantly encourages me in my baking (we have taken several KA classes together – our favorite weekend getaway together as she lives in boston and i am in vt.)

    Reply
  542. Corey

    Yes, I have used cake flour — I like it for cakes and also biscuits and shortcakes. I’ve bought Swan’s Down in the past, but I’d definitely buy KA (bleached or unbleached!) if I saw it at one of my local grocery stores. Perhaps I should go ahead and request that they carry it.

    Anyway, I would use the flour to make a cake for my boyfriend’s upcoming birthday.

    Reply
  543. Jerry Laake

    Wow, where do I start? My Grandmother took part in a bake-off back in the 50′s and gave me her interest in baking. I saw a picture of this cake and thought I’d try to make it. I’m just getting into baking, so I hope it’s somewhat easy to make. The KA Cake Flour is not yet available in our supermarket. If I won a box, I’d TRY to make the cake for my wife. She’s been working a lot of overtime lately, and she loves desserts!

    Reply
  544. cj florence

    I have always used cake flour when I bake a layer cake for special occasions. I used to use Softasilk until I discovered your cake flour. I have used it exclusively for a number of years now. I am delighted to learn you are now producing an unbleached cake flour. If I won a box of your new cake flour, I would bake cakes for my son’s group home; there are eight residents and numerous staff. I probably take cakes or cupcakes to them every 6-8 weeks.

    Reply
  545. Janice

    Yes, I always use Swan cake flour in my cakes–this is the only brand available in my area. I would love to make a cake for my charming grandaughter, Evelyn, for her second birthday coming up soon.

    Reply
  546. Peter

    1 – I have used cake flour before, for cakes also for the famous new york black and white cookies…I love the idea of having an unbleached option.

    2 – If I won the box of flour I would bake a cake for my partners upcoming birthday.

    Reply
  547. ecentipede

    in the past i’ve used swan cake flour, but now that i know about king arthur cake flours that will change!

    i would bake a cake (perhaps this one, it seems delicious) for a dear friend and her family who are having a tough week–and have a few sweet teeth between them.

    Reply
  548. Dee Turk

    I really hope I win, I don’t mean to sound horrible, it’s just that we are in a very deep financial distress with only .48 cents tll next pay day. I have used Swans Down cake flour in the past as it’s the only one available at our Vons grocery store.
    If I was to win this lovely box of unbleached cake flour, I would use the frozen rasberry’s in our freezer, and the last of my ingredients to make this beautiful cake for my family. They could use a lift right now, and I know it would really bless them.

    Reply
  549. Jim

    I have not used any specific cake flour before, but if I were I would go for a KAF product.

    I will make a cake for my sweetie, should I win.

    Reply
  550. Bette Kuhn

    I have used Softasilk Cake Flour many times in the past. However, it has been a while since I baked a cake. My husband is having his 84th Birthday in October, and if I am fortunate to win a box of the KA Unbleached Cake Flour Blend, he will be presented with a lovely cake tp celebrate. I use many of your products because I can count on good results everytime.

    Reply
  551. Beth

    I have used both Soft as Silk and Swansdown. I attended one of your on-the-road baking classes here in Minnesota last year, and my big sister won some of your lovely Queen Guinevere flour, which I’ve been hoarding like a miser, baking special things for special people. With a graciously provided box of your new Unbleached Cake Flour Blend, I would bake a cake for my big sister, twenty years older, the most fabulous woman I know, who deserves some serious pampering these days as she approaches retirement and lots of life changes!

    Reply
  552. Gwen

    1. Yes, the cake flour is in a canister beside the all-purpose. Mostly used for roux these days but I made and sold decorated cakes in a past life.

    2. My husband, who’s of the opinion that I bake him far fewer cakes than I should.

    Reply
  553. Judith

    I use Softasilk cake flour for baking. Agree, beautiful cake. I particulary like the careful instructions giving the reason for the way things should be done. If I win I would bake the cake for our “Thursday Night Dinner”….a family tradition started after the birth of our first grandchild, Grace. We all enjoy being together, so now we gather on Thursday, usually 6 adults and 6 children, more if out of state family or friends comes visiting to New Hampshire.

    Reply
  554. Beth

    I have used both Soft as Silk and Swansdown. My sister and I attended one of your on-the-road baking classes in Minnesota last year, and she won some Queen Guinevere flour, which I have been hoarding like a miser, baking special things for special people. If I were graciously provided with some of your new unbleached (yes!!) cake flour, I would bake a cake for my big sister, twenty years older, the most fabulous woman I know, who’s approaching retirement and lots of changes in her next life phase!

    Reply
  555. Joanne

    1) I have never used cake flour before because I have never tried making a layer cake from scratch. With cake mixes available, baking a cake from scratch just seemed like an experiment in disaster! I am primarily a bread baker.

    2) I would use the flour to make a cake with and for my little granddaughters, who love to make bread with me, (and love to eat it!)

    Reply
  556. Debbie

    I bake cakes all the time. In the past I have used Swan’s Down cake flour. Can’t wait to try your new cake flour! I’m strickly a KAF girl. My husband has just completed three surgeries for his Parkinson’s Disease. It’s been a tough go this summer, but he kept on going. That man deserves a very special cake made with a very special flour!

    Reply
  557. Mary

    I’ve used Swans Down (because that’s what’s available).

    If I won, I would bake cakes for my friend who is caring for her mom and dad – both in ill health – and needs cheering up. (Baking one anyway in the meantime – and using King Arthur!)

    Reply
  558. Amy

    WOW!! now that looks absolutely yummy!! And with local raspberries coming into season too! Can’t wait to try it. My go-to cake is a triple layer chocolate cake (with KAF AP flour, for sure) layered with chocolate whipped cream (I love the “mashed potato” tip and will use that next time!) and seedless preserves.. and then all covered up with chocolate sour cream frosting and topped with fresh berries (wild black raspberries are my favorwork…. when they are in season.. but I have done red raspberries and also blackberries) and chocolate curls . But… I think I am swayed to try the vanilla version blogged here… for no other reason than I need the practice scraping my mixing bowl. ;) I used to use KAF QGF, but it became difficult to find at the local grocery store and I switched to the available Softasilk… it was just such a hassle, I nixed that after a few boxes and do everything with either KAF AP or the white whole wheat.
    Everyone at work loves it when I bake, and my boss has a wicked sweet tooth – what a better way to multi-task!! I can try out a new recipe, please the masses at the office, and suck up to the boss – all with one cake! THANKS! I hear promotion in my future!!!
    Just gotta wait until the fall when the new flour hits the shelves… tick tock tick tock… the triple layer chocolate cake will have to do until then… CHEERS! :)

    Reply
  559. Margy

    I’ve used Swans Down and Softasilk as they are available at the local market. Also have used Queen Guinevere, which makes a lovely cake, but is not available locally. I would bake a cake to surprise my niece at college for her birthday in October. The bleach aspect always bothered me…why add another unnecessary chemical to your body?

    Reply
  560. Ted

    1) Yes, I have used cake flour, Softasilk brand, which I keep in my freezer. I only just placed an order with K.A.F. and received your bleached version (Queen Guinevere) last week. I wish I had known you were introducing this new version! Now I’d like to win the boxes so I can try them both and compare….

    2) I would bake a white cake for the first time (I make yellow cakes generally), and make real buttercream for it, and serve it to my circle of friends (you know who you are!) because they always appreciate my desserts! :)

    Thanks King Arthur!

    Reply
  561. Leah

    I always use cake flour for cakes and am extremely interested in the unbleached one you now have – so much better all around. I would bake a cake for my daughter to celebrate heading back to school in 2 weeks. This cake looks soooo yummy!

    Reply
  562. Ann

    I’ve used Softasilk before to make cakes.

    This cake looks wonderful! If I win,I would make this for my family.

    Reply
  563. Di

    I’ve used Swans Down cake flour. I’ve also used cake flour from the bulk department of my local Central Market; not sure what brand it is. If I win a box, I’ll probably bake a cake to take to the teachers at my girls’ daycare. They love it when I bring them baked goods, and it keeps us from eating everything that I bake. =)

    Reply
  564. Kimberly Willingham

    I have used your cake flour before, with great results, I am looking forward to trying the new unbleached version. If I won I would make a cake for my very pregnant daughter in law…. she needs to be pampered.

    Reply
  565. Cathy

    Yes, I used to use cake flour all the time (Softasilk or Swans Down). I learned to bake with Rose Levy Beranbaum’s Cake Bible, and she always calls for cake flour. Recently, I bought Warren Brown’s CakeLove book. All his cake recipes use AP flour. He thinks that AP flour tastes better than cake flour, and I think he may be right. I’ve always thought that cake flour tastes a little off (maybe it’s the bleach). When I see your cake flour in the store in the fall, I will definitely pick up a box.

    If I win, I’ll make my mom her favorite bundt cake. It’s an orange, chocolate, almond pound cake from the Cake Bible. It’s yummy!

    The cake looks great. I love raspberries. What a great idea to pipe a ring around the outside of the bottom layer! I’ve never seen that done before. Genius! I love this blog.

    Reply
  566. Kim

    Ihave used your cake flour, with great results, I am looking forward to trying this cake. If I win I would make the white raspberry cake for my Very pregnant daughter in law, she needs to pampered..

    Reply
  567. Maria

    I have not used cake flour before – I always just use KAF all purpose. If I won a box of cake flour I would bake a cake for my 18-month-old son, just for the fun of watching him smear chocolate cake in his face! I love to read your blog and normally I read all the comments, but I haven’t had time to read them all this time!

    Reply
  568. Madilyn

    **** When my family comes to California to visit from the South, ****
    they know to come with a 10lb bag of White Lily all purpose flour. I use Swan & Softasilk when I run out.
    With your flour I will make this cake with my daughter & the girl scouts. I would help them make this cake & a boxed cake to:

    1. give them the experience of baking from scratch
    2. compare time & effort between the 2
    3. compare the taste & quality
    4. to give them the memory

    **** Please selll this flour in Southern California! **** Keep asking your store manager to sell it.Tell them what a hot ticket item it will be. What a great scout leader you are! Thanks for all you do. Mary@ KAF

    Reply
  569. Val

    In the past I have used Swan’s and currently have a box of Softasilk in my cupboard. This cake looks delicious and if I win I will bake the Raspberry cake and share it with my sister.

    Reply
  570. DeWitt

    The recipe sounds great- I just love this blog!
    1) Yes, I have used bulk cake flour from Central Market as well as Queen Guinevere flour. However, I have tried to substitute King Arthur AP flour or pastry flour as much as possible, as I try to avoid bleached flour. So, I can’t wait to try this new product!
    2) I’d make my kids’ favorite white cake. They always request it for their birthdays, but maybe it could be a “happy back to school” cake since it’s a while till the next birthday.

    Reply
  571. Carolyn

    I normally don’t use cake flour because it’s bleached and I like to cook as healthy as possible. I am so excited about using this new product. I tell ALL my friends to use King Arthur’s products when baking because flour is the HEART of the recipe whether it’s a cake, cookie or bread.

    I love baking and have been since I got my first Easy Bake Oven at 9 years old. Now, at 54 (on August 15th), I’m very confident in the kitchen and would love to bake cookies for my daughter, Marjorie and her husband, Paul who love to hunt and camp (they live in WV and my husband and I live in NC). It’s such a treat to send her a “care package” full of home made goodies that they can take with them when they travel around on the weekends.

    I’m hoping to come up soon for one of your baking classes and maybe our daughter can come also! Thank you for such wonderful products (love that Key Lime OIL) and all the ways to USE your products.

    Reply
  572. Stephanie

    Yey, so exciting! I can’t wait for this product to come out. My answers: 1- I have never purchased cake flour, so far I make my own “cake flour” by adding cornstarch to regular king arthur flour. 2- Right around the time the new flour will be coming out, I’ll be expecting a new niece or nephew! I would make a special cake for the happy mommy :)

    Reply
  573. MaryJane

    The entry period for the free cake flour is closed now, but please feel free to leave a comment to share with your fellow bakers, and stay tuned for more exciting blog entries! Winners for the unbleached cake flour blend giveaway will be contacted by email soon.

    Thank you to everyone who posted comments on the blog. While I haven’t read every single one yet, the ones I have read have made me laugh, cry and above all, want make more cakes! I am touched by the generosity of bakers out there, and comforted knowing that even in the tough times, folks are thinking of others, and how we can support each other with the simple things, like fresh baked goods and lots of love!
    ~ MaryJane

    Reply
  574. Kate Newall

    After reading the hundreds of blogs I am exhausted. However,Since I have never used any kind of cake flour (even King Arthur) it would be fun to bake a white cake for my daughter who refuses to eat any of my chocolate cakes which the rest of my family prefer. She is also picky about ingidents. Would be fun to present her with this cake see what sort of comments she makes after finding that I used your unbleached flour. Should be interesting.

    Reply
  575. Robin

    Congratulations to everyone who won a box of cake flour! Hope you make a delicious cake to share with the people you love :) I’m looking forward to ordering some of the flour for my charity baking. I think the very first thing made with it will be the white cake with raspberry filling featured in this entry, it just looks too good to pass up!

    Reply
  576. skspins

    I’ve never used cake flour before because I never thought it would make much of a difference than using general purpose flour.

    I would like to use it to bake a cake for my friends that are moving far away in a few weeks. I’d like to make something special because I probably won’t seem them for a long time.

    Reply
  577. Jennifer

    I’ve used Swan cake flour before, and it works ok. I’d love to make a special cake for my twins’ 2nd birthday coming up next month! They love cake!

    Reply
  578. Sue ONeil

    I have never used cake flour and would be most interested in trying it. I would bake a cake for my parents. At 83 and 87 they still have a sweet tooth.

    Reply
  579. suganthinandu

    I have used cake flour when I went through a crazy phase of baking. Now, I am in a crazy phase of fitness. Hmm.. see the order of “crazy” phases.. did 1 lead to 2. :)

    I will bake for my family, but specifically my 9-year old child whom I ADORE and who will eat it with gusto. The adults always seem to be in a diet..so it is great to see my kid enjoy food.

    Reply
  580. Handy Ellis II

    I realize the deadline is past for the flour giveaway, however I never used cake flour until a few months ago. I used KA all purpose unbleached. I have lately been using Swans Down and have been pleased with the results. I am looking forward to this cake flour and will definitely give it a try.

    Reply
  581. Kimberly Diener

    1. I have used cake flour for making cookies, cannot remember the name probably was the only brand they had in the store.

    2. I would make a cake for my dad whom I take care of or for myself for my birthday which is very soon.

    I confess I have never made a cake from scratch and would like to try and would love my first cake be made from your new cake flour.

    Reply
  582. Jen

    I just stopped using bleached flour in all my cooking so I am super excited about this unbleached cake flour!! Did you know bleached flour is not allowed in Europe?

    I knew bromated flour was banned in Europe and Japan, Jen – hadn’t heard about bleached. Did you know that millers bleach flour by donning their protective suits and mixing the flour with powdered bleach? No wonder it’s banned – YUCK! PJH

    Reply
  583. Deirdre

    One of the most surprising times I have found using cake flour makes a huge difference is in cofeecake. I made a coffecake from Baking Unplugged (I think that is the title) and it was the most delicate coffeecake I have ever had — the only difference in the recipe from any other was using cake flour. I look forward to trying an unbleached cake flour when I next order.

    Reply
  584. Margi in Ky

    Have used Swans Down Cake Flour for all my cake baking. I live in a very small town with no other options. To do big city shopping means a 2.5 hour drive. So would love to win but all my recipes have to be modified for a diabetic hubby.

    Reply
  585. Jayne

    I use cake flour for a brownie recipe and also a strawberry shortcake recipe that I have and boy does it make a difference!!! I am so glad you have unbleached cake flour, I will be ordering some for sure!!! I will be making the Tender White Cake for our reunion and am sure everyone will love it!!!

    Reply
  586. Tracy Keats

    I have never used unbleached cake flour before but I have some great cake recipies that I am dying to try. I would bake a cake for the seniors that live in my apartment building….

    Reply
  587. Kimberly D

    who got the free new cake flour?
    Hi Kimberly,
    We have heard from 4 out of 5 winners, and hope to announce the winners early next week. Stay tuned, and thanks!
    ~ MaryJane

    Reply
  588. pat

    Yes I hae used softslk cake flour. There is no other cake flour available in the grocery stores where I live. in regards for whom I would bqke a cake, i volunteer at a small local museum and the people I work with are great. They always welcome anyhting I make good or bad

    Reply
  589. Gert Martel

    I found the KAF unbleached cake flour on my first try at our local market and I was so excited to try the tender white cake. Our son, who was visiting from Vermont and a cake lover, was going to visit so throught it was a perfec time to try this recipe out. I was so disappointed. The cake came out of the oven nice and high and then it fell to half the size. But, I frosted it and when I cut it, it was like “lead”. What did I do wrong? I will try it again but wondered if you might shed some light on the problem. Thanks for the help and I can’t tell you how much I enjoy reading this blog and all the wonderful recipes I’ve made.

    Gert – I am sorry you were so disappointed. Cakes made with the unbleached cake flour will come out heavier than those made with bleached cake flour. But they should not come out as you described. There are many variables to consider when mixing cake batter such as were your ingredients room temperature, did you add your ingredients slowly, was your batter smooth and homogenous… Please call our Bakers’ Hotline and a baker will be happy to help, 1-802-649-3717. Elisabeth @ KAF

    Reply
  590. Sofia

    I have used cake flour before for cupcakes. I’m very excited for King Arthur’s unbleached offering!

    Most of the time, the fruits of my baking labor are for other people to enjoy. So, if I were to bake a cake for someone, it would be to treat myself!

    Reply
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  592. wendyb964

    I must have missed the “contest” about a bag of the flour, lol.

    I’ve used cake flours in the past, mostly Softasilk, recently the generic whole wheat cake flour in the natural food stores. The whole wheat one seems to bake up similar to reg. white AP flour from my limited experience.

    If available at the local stores I’ll make a fluffy cake and take it to the health club. It’s my best barometer: if a dessert of any kind is gone within one hour it’s a hit!!!! Surprising how we rationalize it’s ok to have some sweets after (or before) working out, lol. Much of what I take/bake is a first-time experiment, taken anonymously. I’ve done this so often, alas, almost everyone knows who I am.

    LOVE KAF!!!!!

    Reply
  593. Carolyn

    Here in Eugene,Oregon-the city fathers would not let us have a Whole Foods store. So I have only Swans Down to use for cakes. It would be nice to be able to have this new product and I have asked my store,Market of Choice to see if they can bring it in. Also the Boiled Cider. I am a baker and am teaching some young ladies how to cook and bake. I need good products and it does make a difference. I have never been to Culinary School, but I am told I am a rather good chef and baker by others. I would like to bake a cake for the girls and show them the difference.

    Reply
  594. a_baking_gata

    When measuring dry ingredients(flour, sugar) which is better by volume or weight? For this recipe I measured the flour and sugar by weight and then went back to check the volume. There was a difference.

    When baking bread I always feel I can add a little moisture/flour to make the difference, but cakes I think of as exact measurements, with no room to play with the ingredients. So which way to go with cakes measure by weight or volume? I know that things like humidity can affect measurements, but aside from that which measuring meathod is a safer route?

    I’d love it if a KAF baker would ‘weigh’ in…. excuse the pun.

    Weighing in here – :) – we always use our scales. Anything under 1 tablespoon we measure, but over that – ALWAYS scales, it’s the most accurate, easiest way to measure. PJH

    Reply
  595. dkoester1

    Even if the shelf date has expired can`t you use the flour anymore. Or could you just add something to revive it. If so what would you add to make the cake flour good as new? Donna K.

    No problem, Donna – just go ahead and use it. It doesn’t need reviving! :) PJH

    Reply
  596. annimcclintock

    My niece’s birthday coming up in a couple of days. She want’s white cupcakes with white frosting. My sister was going to buy them at the grocery store. YUCK! So, I’m making them. This recipe sounds perfect, except for one thing. Our small town store carries some KAF products, but not the cake flour. Can I use the regular Soft As Silk cake flour instead? Or will it turn out funky..

    Soft As Silk is a traditional bleached cake flour. It is much softer than our unbleached Cake Flour Blend. It is not going to handle the ingredients in the same way.

    Try this instead. Place 2 tablespoons of cornstarch into a 1 cup dry measure, then top off with all-purpose flour and sift together. This will give you a closer approximation of 1 cup of our Blend. Frank @ KAF.

    Reply
  597. Veronica

    I just made the cake and it came out flat, is that how it is suppossed to come out? If not, why would you think it came out
    that way?

    Thank you!

    Something is up. This recipe does make a tall and tender layer. A low and dense layer could be caused by: expired baking powder, cold butter, missing a liquid ingredient, too much flour, over mixing. Please give us a call on the hot line, 800-827-6836. We’d be happy to walk through this one with you and help you figure out what might be happening. Frank @ KAK.

    Reply
  598. ~Hanna~

    Thanks for all the encouraging comments everyone! I look forward to trying out this cake! I hope it comes out good!

    I Really like you blog!

    ~Hanna~

    Thank you, Hanna – and good luck! Let us know how it turns out. PJH

    Reply
  599. ~Hanna~

    The cake came out SUPER! And I’m just thirteen and did it by my self! And I doubled the butter. It came out excellent! If I’m that young I think anybody can do it! Thanks for posting the pics!

    ~Hanna~

    Good for you, Hanna! thanks for letting us know how it worked out for you… Bake on! PJH

    Great news Hanna! I’m so glad you let us know how the cake came out. I love to bake cakes, so anytime you have questions, just let me know! ~ MaryJane

    Reply
  600. Luisa Carvalho

    I like to know if this Tender White Cake is good to do for Petit Fours…
    If not do you have a good recipe for a vanilla cake and a chocolate cake to use to make Petit fours…..thank you so much….Luisa
    The tender white cake may be a little fragile, but if you freeze before working with it, it will be helpful. We recommend our golden vanilla cake for the petit fours. Use this recipe for a wonderful chocolate version. ~Amy

    Reply
  601. TiffanyWing

    I just made cupcakes with this recipe for my husband’s birthday and they are AMAZING! The cake is perfectly tender, light and airy and delicious. I did make two small changes…I used 8oz of full fat vanilla yogurt and heavy cream to equal one-cup. Also, I used lots (4 teaspoons) of vanilla bean paste instead of almond extract.
    As an extra tidbit, my three year old helped me with this and it was a great project for the two of us…we had a great time!

    Reply
  602. JoeleenAchurch

    Hi,

    Every recipe I try from King Arthur is usually incredible. I live on Vancouver Island in British Columbia and am not able to find King Arthur flour all the time. I thought I would try this recipe using a cake/pastry flour from our supermarket. I purchased the flour came home ready to try a nice white cake recipe.

    Tried the paste method… blended 1.5 minutes after the addition of milk in threes poured in pans … baked… and it came out as thin as a cookie! Is there a way to test the flour to see if it was stale / old? I have been having such a tough time to find a recipe that works for a white cake mix and thought this was the solution.

    Any suggestions?
    Did you make any other substitutions to the recipe? What size pans were you using? It’s odd that the cakes did not rise at all. How much batter did you have in each pan? Please give us a call on the baker’s hotline and we’ll be happy to help troubleshoot! ~Mel

    Reply
  603. JoeleenAchurch

    Hi Mel,

    Thanks for a quick reply… just tried it and it tastes fine but SUPER dense. I have made no other substitutions. Each pan had about an inch of batter in each pan. Do you think I should double the recipe?

    I may try calling tomorrow… but think I will try the recipe one more time with less beating after each addition of milk.

    Joeleen:)
    Hello Joeleen – The recipe does instruct to beat 1-2 minutes after each addition of milk or yogurt. So, I think you were right on there. But, the texture should be a fine tender crumb. Over worked cake batter can yield a dense and rubbery texture. Your second time around, try shortening the mixing time like you suggested to a minute. Also, your cakes not rising makes me wonder if your oven was not hot enough prior to loading or your leavener was not fresh. An oven thermometer comes highly recommended. Dissolve a pinch of baking powder in 1 t. vinegar and it should fizz. I wish you success! Elisabeth

    Reply
  604. JoeleenAchurch

    Brilliant! I will try your suggestions next time around… reducing the beating to one minute after each addition and making sure the oven is up to temp. I also like knowing how to check my leavener – great idea.

    On another note, as I mentioned previously, I am not able to always find KAF products. Is there a substitution I should make for the cake flour? Can I use all – purpose?

    Thanks again for always being so awesome!

    Joeleen

    Can’t wait to try trial #2:)
    Hi Joeleen,
    Glad to hear you are having fun with the recipe. If you can’t get cake flour, in a pinch you can use this substitution: Place 2 tablespoons of cornstarch in your 1 cup measure. Sprinkle in the AP until the cup is full, then level off. The cornstarch will help reduce the protein level and make the cake tender. Hope it helps! ~ MaryJane

    Reply
  605. Scamprdnz

    I made this cake as the “base” for a Tres Leche cake; it was the best!!! I had total success and I have found my basic birthday cake forever… I cut the vanilla and the almond extract amounts in half as I prefer a more subtle flavor.

    Reply
  606. scottsdalemomof3boys

    Hi,
    I baked this cake exactly as the recipe was written. I used whole fat vanilla yogurt, not milk. For some reason, the cake is VERY dry. What is “Tender” supposed to mean? It is very dense. I wonder what I did wrong. After reading the reviews, I think next time I will use milk and try the other version of the recipe that calls for full eggs and not mostly the egg whites. Could I have blended it too long and made it tough? It tastes good, just is very heavy and dry.
    I am very sorry this recipe did not come out as planned. Please try the recipe again using milk rather than yogurt. It has been tested as written. Also be sure to use room temperature butter, eggs and milk. This is one of my favorite recipes and I know you can do it! Elisabeth

    Reply
  607. rochelle_keefer

    Does this cake freeze well? I wanted to make the layers ahead of time but I don’t know for sure when I need the cake because I’m making it to celebrate the arrival of my daughter! 4 weeks till my due date so I thought maybe in another couple weeks I would make the cake and freeze it. I have my Italian Buttercream waiting in the freezer as well. Any thoughts?
    This cake freezes very well. I usually have a couple of layers in the freezer here for cake emergencies. Congratulations on your pending arrival. Let us know when she is here so we can all celebrate!

    ps. October 28th is a lovely birthdate, I should know ;) ~ MaryJane

    Reply
  608. Sigrid

    Can I use this Tender White Cake recipe and create a chocolate cake?
    Thank you for your help

    You should be able to, yes. I would try to replace about 1/2 cup of flour with cocoa and see how the recipe works for you.-Jon

    Reply
  609. John

    I can’t stress enough 3 important baking tips I use. The first is ALWAYS use an oven thermometer ! I have found most ovens to be somewhere around 50 degrees off which can make a HUGE difference in your results. The second is to have ALL your ingredients at ROOM TEMP before you start. It makes no sense to me to add cold milk out of the refrigerator to your recipe. The third is WEIGH your ingredients. What you think is a cup of flour may be off by quite a bit, which would also affect the finished product. A scale is relatively cheap. You don’t need top of the line. I purchased one for around $15 and it is very accurate, (a nickle weighs exactly 5 grams is a good way to test). I hope these tips help. Thanks. john

    Reply
  610. Margaret from UK

    I wanted to try this recipe but didn’t want a big cake, so decided to halve the amounts and make cupcakes. I filled 12 cup liners. What a strange method – I was apprehensive but as soon as I added in the eggs and yogurt suddenly a beautiful, fluffy batter appeared in the bowl. I cooked them for 20 mins exactly, let them cool and topped with a cream cheese frosting. The cupcakes turned out so light and moist that I will definitely be making the full size cake. One point – here in the UK we don’t appear to be able to buy plain cake flour, only self raising cake flour, so I cut the amount of baking powder in half. This seemed to be the right thing to do as they turned out so well. Thanks KA for another great recipe!

    Reply
    1. The Baker's Hotline

      It’s great to hear you were able to make our recipe work for the products in your area and thanks for keeping the faith and working through to a wonderful product! Happy Baking! Jocelyn@KAF

  611. Flora

    Not too fond of buttercream frostings, can whipped cream/cream cheese frosting be substituted? Have all ingredients to bake the cake — I hope whipped will work,

    Reply
    1. MaryJane Robbins , post author

      You can certainly use any frosting you like, it’s a cake to make you happy. ~ MJ

  612. Michele

    I followed the exact recipe on the box and my two 9 inch layers didn’t rise very much. I tested my baking powder with vinegar and it’s good. One thing I did notice is the box recipe says to mix the soft butter in to the dry ingredients until crumbly. I took that to mean like how you make biscuits – crumbles of butter not completely incorporated. I see the directions above blend further into a paste. What size pans are those in the pics above? They look 8 inch. At least I was only making my own birthday cake :-) I am sure it will taste good, as it smells wonderful.

    Reply
    1. The Baker's Hotline

      It can look paste like and it can look grainy, similar to sand. This all depends how soft your butter is so not to worry. The outcome will be the same. I believe MaryJane used 8″ pans for this recipe. Be sure your ingredients are room temperature (butter, eggs and milk). That will help to create a nice emulsion for the optimum rise. Happy birthday Michele! Elisbeth @ KAF

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