I was just wondering what one can do to increase the volume on a cake. I was making a cake that Morgane and Wendy had mentioned was good (Chocolate & Almond Torte)from the Chocolate Bible. The recipe calls for slicing the cake into 3 layers. but my cake is only 1 1/4" tall which makes for a challenge. This happens to me every now a then with some recipes and was wondering how you guys deal with this. I do all the usual things by beating the egg whites till stiff and carefully folding in so as not to deflate too much. The cake looks perfectly fine and would be great if the recipe called for cutting into two. Would adding an extra egg white do the trick or what do you guys suggest. Wendy, do you remember if you had the same problem with the cake?