I am baking this “rich and tender yellow cake” again, which I like to spread out over up to 24 hours, because it feels less overwhelming/more enjoyable for me.
My question is, does sifting cake flour ( for lumps, mixing, aeration? ) hours ahead make a difference?
ETA the King Arthur link seems to be saying
“If you store your flour in its bag and/or it has been sitting in your pantry for over a month, it might be compressed and dense.” and “If you’re measuring by volume, one cup of densely packed flour will yield much more than aerated flour, which can skew the balance of dry and wet ingredients in your dough or batter.”
