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

2
10
Joined Nov 22, 2015
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
 
119
10
Joined Dec 13, 2005
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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