"Diane W. Saunders" > wrote in message
om...
> Good day, lovely ladies and gentlemen -- yet again I am asking for
> help -- in looking over cakes purchased from a bakery they are always
> rather high -- even the two layers -- how can I get my cakes to rise
> in the same fashion????? No matter what kind of layer cake I make I
> can never get it to rise as in the bakery version -- any responses are
> always appreciated --

I was told years ago that to make your cakes higher always use large grade A
eggs at room temperature, and regardless of how many eggs your told to add,
separate the yolk from the white ,add the yolks to the batter then....ALWAYS
BEAT THE EGG WHITES AND FOLD THEM INTO THE BATTER , LAST. it works for
me......Good luck ......Ginny