I've been using the WASC recipe, but the cakes are moist - sometimes too moist and too dense. I always sift the cake mix and flour, tried every brand of cake mix, so I'm not sure what else to do.
Are there any other white cake recipes that are a little "fluffier"? Or is there anything I can do to make the WASC not so heavy.
Sifting won't make your product lighter. Look for recipes that ask for a minimum of full fat dairy, mayo, egg yolks and oils. For example, a white cake with the egg whites whipped and folded in would be very light and fluffy.