Well, OK, but there are a lot of posts online that says that bread flour should be OK. Also, I NEVER use cake flour for anything.
I'll use milk instead of sour cream and yogurt, but that won't be as acidic. Acidity is important if you're using baking soda, but not really
for baking powder. Your recipe calls for a very small amount of leavening, maybe half that of most recipes. I have a hard time
understanding how that contributes to fluffiness. I'd agree that a thicker batter may be the solution.
