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Yellow Cake Recipe - What to do to make it less dense

post #1 of 4
Thread Starter 

Hello,

 

I have a yellow cake recipe I am tweaking, and am looking for insight on why it is dense. Overall, I am happy with the recipe. It is flavorful, buttery, has a nice crumb, but it is a little too dense. Is there something in the ratios I should be looking at? I know I could whip the egg whites separately and fold them in but wasn't sure if something else was off. 

 

Any ideas?

 

Basic Yellow Cake

 
Measure
Grams
Oz
Butter
1 cup
227
8
Sugar
2 cups
397
14
Eggs
4 + 1 yolk
213
7.5
Flour
3 cups
383
13.5
Baking Powder
3 tsp
14
15ml /.5oz 
Salt
.5 tsp
3
2.5ml
Milk
1.25 cups
283
10
Vanilla
2 tsp
 
10ml
post #2 of 4
Adding some double acting baking powder as well will help with the lift once it is baking
post #3 of 4

Heya Nigel, go and check this forum on chef talk that has a really good reputation: http://www.cheftalk.com/t/45372/finally-that-perfect-homemade-yellow-cake

post #4 of 4

NIGEL,1985:

   Good morning. Nigel, basically this is a proper recipe. However to make it perfect "DO NOT SEPARATE the eggs" use 5, whole eggs, also 12.75, oz "SIFTED  ALL PURPOSE BLEACHED FLOUR" such as Gold medal or Pillsbury.

 

I know you will do fine. Enjoy the rest of the day.

 

  Z~BESTUS.

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