Cake Flour By Weight?

I know this might sound odd, but I had unusual results last night.

I was making mini pound cakes by my normal recipe (equal parts by weight egg, flour, sugar and butter) and instead of AP flour, I decided to try Swan Down cake flour.

I cream the butter and sugar, add the eggs and then barely combine the flour and bake.

This last batch came out like a styrofoam cushion! My first thought was I over mixed the batter, but the flour is really just folded in with a spoon.

Is it that I can't do a substitution for cake flour by weight?

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