[nigel1985]

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

 

[laurenlulu]

Adding some double acting baking powder as well will help with the lift once it is baking

 

[fablesable]

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

 

[z~bestus]

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.