Verified answer

It depends on the recipe. Sometimes air is added manually by whipping egg whites (angel food cake or sponge cake) or beating the butter and sugar until fluffy (pound cake) Others are leavened (made light and fluffy) with baking powder or with baking soda and an acidic ingredient.

I dont prepare dinner lots yet i comprehend that in case you combine any mixture too lots it could make it flow like that as a results of fact it takes each and all of the air bubbles out. With an electric powered beater i flow on the slowest speed for 30secs to combine each thing and then 2-3mins on a medium speed (if it has 5 speeds a medium speed may well be 3). This mixes each thing yet nevertheless leaves lots of air bubbles. Thats the only tip I actual have

start by using cake flour vs. regular flour. look at the amount of oil/fat in the recipet and reduce that by about a third. then look at the leavening ingredients. soda with an acid or baking powder and water. if you are using soda make sure you have the correct amount of both ingredients. if you are using baking powder. be sure it is fresh. and finally be sure you use the correct oven temperature. let me know how this one turns out .tmm

Use cake flour, it truly makes all the difference in the world.

The baking powder or baking soda. This adds the "air pockets". But don't go crazy or it will puff up too much.

WISKKKKK your egg white thoroughly. Say 5-10 mins

also, add some yogurt. YUM

more water i believe,But if your actually baking a cake please dont take my word for it.70% chance im wrong