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Use an all-purpose flour with 9–10% protein for a tender and fluffy crumb.
Less protein results in a more fluffy and tender cake, while more protein leads to a denser, firmer
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Fluff is removed from steps while preserving necessary details for experienced cooks.
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Use an all-purpose flour with 9–10% protein for a tender and fluffy crumb.
Less protein results in a more fluffy and tender cake, while more protein leads to a denser, firmer