Question 1

Hi, does anyone know what is the strength of this flour (W or protein %?)

Accepted Answer

We have updated the information and photo's for all available sides of the box for information (to populate the page, please know it can take up to 24 hours to get through Amazon's system to update), what I can copy and paste is this: Pillsbury Softasilk Enriched Cake Flour BleachedNutrition FactsServing Size 32 g (0.25 cup)Serving Per Container 28Amount Per ServingCalories 110Calories from Fat  % Daily ValueTotal Fat 0g 0%Saturated Fat kg %Trans Fat kgPolyunsaturated Fat kg %Monounsaturated Fat kg %Cholesterol kg %Sodium 0mg 0%Potassium 30mg 1%Total Carbohydrate 25g 8%Dietary Fiber less than 1g 3%Soluble Fiber kgInsoluble Fiber kgSugars kgSugar Alcohol kgOther Carbohydrates 24gProtein 3g %Folic Acid 10%Iron 8%Niacin 8%Riboflavin 8%Thiamin 15%Ingredients:Bleached Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid.Temperature IndicatorShelf StableKosher Codes:Recycle Code:Directions:To open, lift this tab. To measure Softasilk® cake flour, spoon into measuring cup; level with spatula. Softasilk cake flour is pre-sifted. Simply spoon the flour lightly into a measuring cup and level with a spatula or knife. To substitute Softasilk cake flour for all-purpose flour, use 1 cup plus 2 tablespoons of cake flour for each cup of all-purpose flour in the recipe. There are approximately 7 cups of flour in this 2-pound box. Helpful hints: Ingredient substitutions: Softasilk cake flour can be used in any cake recipe, even if it calls for all-purpose flour. Just use 1 cup plus 2 tablespoons cake flour for each cup of all-purpose flour in the recipe. For best results, use butter or margarine in your cake recipes. We do not recommend substituting vegetable oil spread for butter or margarine.Warnings:Contains wheat ingredients. May contain egg, milk and soybean ingredients.

Question 2

what do you mean when you say blend dry ingredients into mixture.  I used a hand mixer and my cake was a flop.  It wouldn't get done inside.

Accepted Answer

In all likelihood, the term "mixture" is referring to the wet ingredients (i.e. milk, vanilla, eggs, etc.). Thus, "blend dry ingredients into mixture" is basically directing you to add the flour, baking powder/soda, salt, etc. into the wet ingredients. 
If your cake is not done inside, I suggest you make sure your temperature is correct (350 degrees) and that your oven temperature is accurate. Most cakes bake from 30-40 minutes, depending on the size of your pan.

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