I've just finished making a chiffon cake and have a question. The recipe calls for cake flour, which I didn't have, so I used all-purpose. I suspect it probably won't give me as nice a crumb, but the cake did rise quite nicely. Anyway, the recipe says to bake at 325 for about 1 hour. Mine was done at 40 minutes. My oven is the correct temperature since I use a calibrated thermometer. My question is, does all-purpose flour generally tend to cook faster than cake flour? Or was this just an exception due to some other factor, such as humidity?