I Need A Very Light Cake Recipe

Baking By farmom3 Updated 19 Jun 2008 , 6:11pm by farmom3

farmom3 Posted 17 Jun 2008 , 5:23pm
post #1 of 10

Hi everybody,I am looking for the very light cake recipe(mix or not). my family ask for the lighter cake,any help please
thank you so much

9 replies
SimplyM Posted 17 Jun 2008 , 5:28pm
post #2 of 10


What do they mean by lighter - less sweet, less dense, less flavor?


Narie Posted 17 Jun 2008 , 5:39pm
post #3 of 10

Are you talking about a sponge or chiffon cake?

farmom3 Posted 17 Jun 2008 , 9:51pm
post #4 of 10

yes I mean less sweet and less dense but moist,
thanks a lot

SimplyM Posted 18 Jun 2008 , 7:34pm
post #5 of 10

What have you tried that they don't like? Certain box brands or cake recipes from here?


farmom3 Posted 18 Jun 2008 , 7:43pm
post #6 of 10

you konw, I have a lots of good recipe (from here or a lots of books or using a box adding pudding, sour cream .......) thay loved them, but I need something very light and less dense, (thay like devil's food from betty croker) icon_lol.gif I want another flavors too but I don't know if I add more aggs or pudding or.... maybe works????
thanks a lot icon_smile.gif
(sorry for my english) icon_redface.gif

Narie Posted 18 Jun 2008 , 11:12pm
post #7 of 10

This recipe is very light; it is however, normally baked in a tube pan. I won a blue ribbon at county fair with this recipe 30 some years ago, and it remains one of my favorites. It is very delicate and moist if not over baked (which is very easy to do.) Cut either with a cake breaker or a bread knife sawing gently. (Pushing down on the knife will smooch the cake.)

Champion Sponge Cake- Farm Journal Recipe

1¼ c. sifted flour
1 c. sugar
½ tsp. baking powder
½ tsp. salt
6 eggs, separated
1 tsp. cream of tartar
½ c. sugar
¼ c. water
1 tsp. vanilla

Sift together flour, 1 c. sugar, baking powder and salt. Beat egg whites at high speed until frothy. Add cream of tartar. Gradually add ½ c. sugar, beating until stiff but not dry peaks form. Combine egg yolks, water, vanilla and dry ingredients. Beat at medium high speed until thick and lemon-colored (about 4 minutes). Gradually fold egg yolk mixture into egg whites. Pour batter into ungreased 10â tube pan. Bake in 350° oven 45 minutes or until cake tests done. Invert tube pan on funnel or bottle to cool. When completely cool, remove from pan.

This is the frosting that came with the recipe- it is good but it doesn't hold up well and is a bit too sweet for me. I like it with just a dusting of powdered sugar and bit of fruit.

Pineapple Frosting

¼ c. butter
¼ c. shortening
3 c. sifted powdered sugar
8 ½ oz. can crushed pineapple, drained
1/8 tsp. salt
¼ tsp. vanilla
½ tsp. grated lemon rind

Cream shortening and butter; gradually add 3 c. powdered sugar; beat until light and fluffy. Stir in pineapple, salt, vanilla and lemon rind. Beat until fluffy.

farmom3 Posted 19 Jun 2008 , 1:29pm
post #8 of 10

Dear Narie, Thank you so so much icon_smile.gif
Could you please tell me where can I buy cream of tartar ??
thanks again

Narie Posted 19 Jun 2008 , 6:08pm
post #9 of 10

Cream of Tartar is available in the spice section of the grocery store. It is used in small quantities to stabilize beaten egg whites for use in cakes, frostings and candies. So buy the smallest container you can find.

I gave this recipe to a young friend recently and he had no problem with it. He also made the frosting and loved it. The frosting will get 'wilty' the second or third day; so if you use, it make sure it will get eaten quickly. The only warning is don't over bake and treat the cake gently.

farmom3 Posted 19 Jun 2008 , 6:11pm
post #10 of 10

Thank you so much,you are the best thumbs_up.gif

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