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Sorry about the gibberish.  I hope this time I send this right.  About 1 or
2 years ago, someone suggested using cornstarch in recipes which call for
cake flour.  I tried it and it was great!  However, I have lost the
conversion for all purpose flour to cake flour.  I was really hoping to do
some baking this weekend and don't feel like making 12 cakes before finally
stumbling upon the right amount of cornstarch for the recipe.  If anyone has
saved that tidbit of info, could you please pass it on?

Thank you,
Rhonda Young in NV