11.   In a large bowl, combine the sifted cake flour, baking powder and salt.

12.   Instead of the cake flour called for, she substitutes regular all- purpose flour.

13.   Into a separate bowl, sift together cake flour, baking powder and salt.

14.   Mix together the cake flour, baking powder, baking soda, salt and poppy seeds in a separate bowl.

15.   Since gluten is what makes baked products tough and chewy, cake flour contributes to tenderness.

16.   Sift cake flour, baking soda and baking powder together in separate mixing bowl.

17.   Sift together the cake flour and baking powder.

18.   Slightly softer, puffier cookies owe their height to cake flour and baking powder.

19.   Sift together the cake flour, baking powder, baking soda and salt and set aside.

20.   That texture can be further enhanced if you use cake flour, the low-protein flour that develops gluten only reluctantly.