Shirley Corriher in her wonderful book "Cookwise" states that "Baking powder
and soda do not make a single new bubble; they only enlarge bubbles already
there." She recommends beating the eggs and sugar for a cake for 7-8 minutes
to produce a lot of bubbles for the powder or soda to enlarge. I didn't know
that and it works! Always something new to learn. This might cause your cake
layers to rise more.

Raj

"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
>
>