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

Discussion in 'Pastries & Baking' started by nigel1985, Nov 22, 2015.

  1. nigel1985

    nigel1985

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    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
     
  2. laurenlulu

    laurenlulu

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    Adding some double acting baking powder as well will help with the lift once it is baking
     
    fablesable likes this.
  3. fablesable

    fablesable

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  4. z~bestus

    z~bestus

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    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.