"Ginny" > wrote in message
.. .
>
> "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

That will probably work, but it also changes the texture. Of course if you
are already making a foam type cake, it isn't applicable. Aside from
properly preparing your batter and getting it into the oven immediately, you
can get higher cakes by putting more batter, within reason, into the pan.
You can also tort or split the layer, add filing, and then stack. That
always makes the cake higher and allow you to add flavorful fillings.