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My aunt in Boise said she never sifts flour for her cakes and now I don't know what to believe
I was at my aunt's house in Boise last weekend watching her make a birthday cake and she dumped flour straight from the bag without sifting a single cup. She said she has been doing it for 20 years and nobody has ever complained, and honestly the cake came out light and fluffy. But my old baking teacher at the community college drilled it into us that sifting is non-negotiable for anything with cake flour. So now I am stuck between a 20 year habit that clearly works and a rule I paid $40 in tuition to learn. Does sifting actually matter or are we just doing it out of tradition at this point?
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