Liquid to sugar ratio is off:
Recipe calls for 11.4 oz liquid (8oz buttermilk + 3.4 oz from eggs) and 14 oz sugar
According to cake recipe guidelines liquid should = or exceed sugar so you need another 3 oz liquid
Also weight of eggs should be same as or a little more than weight of fat
Recipe calls for 3.4 oz eggs and 8 oz butter
Adding another egg or two would strengthen structure as well as add the additional liquid needed
I seriously do not think the problem is you, rather it's the recipe.
1. Beating egg whites and folding into batter is indicative of a foam cake (e.g., sponge, genoise, Angel food)
2. Foam cakes by design to not contain leavening (exception is a variation called a Chiffon cake)
3. This recipe contains leavening, but the amount is excessive.
4. The standard ratio flour to baking powder is 1 teaspoon baking powder to 1 cup of flour.
5. While both egg yolks and whites can be used as leavening, whites provide better stability and strength. Still, you need sufficient egg to flour ratio. Two egg whites is insufficient for two cups of flour. Even in a chiffon cake with leavening, there's a lot more than egg (usually 5 or 6 eggs to 2 1/2 cups flour).
6. A Chiffon cake is a butter cake that uses foam for leavening, yet contains baking powder. Egg yolks are separated and mixed with dry ingredients; egg whites beaten and folded in. But a Chiffon usually contains oil, not butter. A chiffon cake also contains about 3 times more egg. So even if your recipe is a chiffon, it deviates from the standard.
7. Fat will destroy a foam cake. if there's fat in the recipe, the cake pan must be UNGREASED.
8. Like JerryLINY pointed out--wow, that's a lot of liquid.
9. Foam cakes are best make with bleached cake flour. Fat and unbleached cake flour are the bane of a foam cake. Any recipe that uses foam techiques should clearly state bleached cake flour.
Quote by @Baker1907 on 16 hours ago
This is the recipe:
1 c. Unsalted butter, room temp
2 c. White sugar
2 eggs separated, room temp
3 tsp. Vanilla
2 c. Cake flour
1 tbsp. Baking powder
1 tsp. Salt
1 c. Buttermilk, room temp
This is very similar to the 1-2-3-4 cake. Try INCREASING the flour to three cups, eggs to 4, and decrease the baking powder to two teaspoons. Personally, I've never really seen any major difference in beating egg whites separately...try just adding the whole eggs as you would the yolks.
Baker1907,
Have your tried Gretchen Price's yellow sponge cake? She a professional baker, so she includes both weight and volume measurements for her recipes. She includes a video. Plus, she is so incredibly engaged with her followers/fans; when questions are left in her comments section, she usually responds.
http://www.gretchensbakery.com/yellow-sponge-cake-recipe/
Quote by @Baker1907 on 4 hours ago
Ok, so I will just delete that recipe. Can anyone suggest a scratch yellow cake recipe that is light and fluffy? I have tried too many to count and still haven't found the right one.
Thanks
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