How do I make a recipe less dense?
June 28, 2007 1:37pm CST
I made a great banana cake yesterday, but it was more dense than I would like. What do I need to do to the recipe so that the cake is less dense? While I enjoy baking, I am not super-knowledgable in the whole chemistry of it.
• United States
28 Jun 07
Thanks so much. I was thinking of whipping the egg whites seperate and folding them in, but I also like the idea of removing the yolk altogether, as it is a rather "heavy" recipe anyway. I had sifted the flour but did use all-purpose instead of cake flour so I am thinking that may account for some of it as well. I will keep experimenting as the cake had great flavor otherwise.