Only, as I finish whipping the margarine+sugar and go to sift all the dry ingredients together, a sudden spark of realization dawns rather horrifyingly on me:
I do not have any cake flour.
I do have unbleached flour, and whole wheat flour; I was thinking of substituting the unbleached flour for it, but some quick reading in hopes of cake-baking salvation found out they weren't quite equivalent.
So how much do I use? And shouldn't there be baking soda/powder in there to help it rise? :o? I'm so sorry for imposing this question, but I want it to turn out right, dammit! ._.;;