How do I make a recipe less dense?

United States
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.
1 response
raychill
@raychill (6525)
• United States
28 Jun 07
Using egg whites instead of the whole egg could possibly help to make it less dense. Also sifting the flour will also help. Basically take in mind your leavening agents and expirement with them. That will make or break the density.
luv2cook4u
@luv2cook4u (398)
• 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.
raychill
@raychill (6525)
• United States
28 Jun 07
No problem. The best way to learn how to cook is to know the right things and to experiment until you like it!