Sieve reminders are good, heh--that's exactly the sort of thing I forget because I bake rarely. Thanks for posting this.

If you had to substitute something non-wheat for regular cake flour, what would you use, if you've a preference? (I'd like to try this, but not enough to have an itchy rash afterwards. From my minimal experiments making banana bread and brownies, these act VERY differently: brown rice flour, oat flour, a bean-based mix, chestnut, almond. Oat and barley are fair game for me, just not wheat.)