What is the scientific reason for this? why does adding more sugar to the mix make the cake denser and adding less makes it more light?
idk -- i mean who said it does? and which kind of sugar? for example confectioners sugar or turbinado -- light years apart in texture but actually considered a wet ingredient within a cake recipe -- i mean you need to use the right amount for what you are doing --
acquire a book like this for some of the science