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Cake flour is crucial to this cake. You’ll find it next to the all-purpose flour, usually sold in a box similar to a cereal box. Swan’s Down is a common brand and the one my grandma always used. The difference between cake flour and all-purpose flour starts in the field. Cake flour is milled from a “soft wheat” rather than a “hard wheat”; soft wheats have less protein (ie gluten) and because of that, cake flour makes a more tender final product. Then cake flour is milled exceptionally finely and bleached all to hell. The bleaching further deteriorates the gluten so it’s even softer. I’ve read that in a pinch you can make “fake cake flour” by using 1 cup minus 2 tablespoons of all-purpose flour and then adding 2 tablespoons cornstarch to it and then sifting it several times to equal 1 cup cake flour. I have not tried it myself and take no responsibility!

Pfff, kau popila, nisam ljubitelj raćije, a sve manje i sladoleda.
Dogovorićemo se. Javim kad napravim.

Jeb se.
Ja sam za cijela dva mjeseca razmisljanja smislio da ti kupim onaj muslimanski sladoled i umotam masnicom.

Sad moram ponovo.