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pan sizes and changes in cake texture..and flour question

post #1 of 2
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If using a 10" pan, and not adjusting the amount of batter up, would the cake come out dry or tasting too much like flour or doughy?

On the subject of flour, the last bag I bought seems sooo dense.( Much more than usual) I just don't know if I should sift before measuring, after measuring or, just use it as is. (even if the recipe does not call for sifting, it's something I've usually done all along with fine results.)

What do you all think?
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post #2 of 2
I think sifting the flour would be a good idea. I am not exactly sure what you mean about the batter question. I would think as long as you did not cook the cake too long...it would not come out dry no matter how much batter was in the pan.
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