Hi, I've been having issues with the bottom of my loaf cake being a bit denser than the top half. I'm using the creaming method with some BP for the leavening. The flour I'm using is unbleached cake flour (Ive used unbleached AP with the same results). I wanted to know if using unbleached flour was the problem; I read somewhere that bleaching the flour enables it to emulsify better with the fats/liquids? I had some doubts about that though because Ive read of people not having issues with unbleached flour? Anyone have any experience/info with this? Thanks
I use unbleached flour all the time and have for years with no problems. is your cake cooked all the way? is your BP old?
Yeah my cake is cooked all the way through(using a skewer). I'm pretty sure the baking powder is good, I used self rising and flour and reg flour with BP that I got recently and they came out the same.
It sounds like maybe your recipe is off. Have your used it before with good results?