It should always be sifted before using. Make sure you have all the ingredients before you start making the batter. Use the pan sizes suggested and prepare the baking pans carefully as the recipe states. If you are greasing the pans, solid vegetable shortening is best to use. If the directions call for a lined pan, cut parchment or waxed paper to fit the bottom of the pan, then grease the pan before and after placing the paper inside.
Some recipes call for dusting the pans with flour.
This helps the cake develop a thin, crisp crust and prevents the cake from absorbing the fat used to grease the pan. Use about one tablespoon all-purpose flour for dusting each pan, shaking and tilting until the bottom and sides have a fine coating. Then hold the pan upside down over the sink and tap it gently so excess flour falls away. It is important to have your oven preheated so you can immediately put the pans into the hot oven. Invest in an oven thermometer so you'll get accurate temperatures.