Or just bake it and I’ll be the first in line to buy it, lol.

Thank you for your reply. I’ll definitely look for cake flour next time I’m grocery shopping. Correct, a Seedless rye is just what you said. If you have a good recipe and some tips, I would love to give it another try. ?

Hi Sigal 🙂 Cake flour is low protein (low gluten) so the cake is softer. If you use regular flour, it is more likely to have a firmness to it which is not as pleasant. Whole Foods in Cupertino has it. It’s a blue box from King Arthur Flour in the baking aisle. I think it’s cheap, like $5. It’s really the way to go for cakes. Also, a seedless rye? I’m not sure what that is. Would that just be regular rye bread with only rye and white flours, no caraway seeds or other add-ins?