I made the best dense cake from the sour cream white cake recipe WASC. My daughter in law tried it with cupcakes and hers turned out more like angel food cake. I used 4 egg whites and she used 3 whole eggs. I THINK I used milk instead of the water. Would this be the difference in the two recipes. She thinks it is because she made cupcakes. I don't think so but what do mother in laws know anyway.
Thanks,
Molly Hammond