wgoat5Posted 4 May 2007 , 5:51pm. post #2 of 2. Depends on what you like a denser heavier cake would be the pound cake (which is not one of my favs) or on the other hand a light fluffy cake like a sponge or angel food cake (I LOVE angel food cake but not really with strawberries) my choice would be a butter cake or your french vanilla cake. Solution- cream the butter until fluffy, and then incorporate the sugar in a thin stream. Add the eggs one by one, or in a stream. Add the flour in batches. Reason #2 - The gluten in the flour was overworked, causing the gluten to make the cake too heavy and too dense. Use minimal force to incorporate the flour. Shortcakeis typically made with a combination of flour, sugar, butter, eggs, and baking powder. This results in a cake that is light and fluffy, with a slightly sweet flavor. Pound cake, on the other hand, is made with a combination of flour, butter, sugar, and eggs. This results in a cake that is dense and rich, with a deep, buttery flavor. Asa whole, cake and cupcake batters don't differ much in terms of ingredients. Both batters typically contain flour, sugar, eggs, and butter. However, the ratios of these ingredients vary between cake and cupcake batters. Cake batters tend to have more flour and sugar than cupcake batters. SouthernLiving. By the 1940s, almost every good cook south of the Mason-Dixon Line had a recipe for lemon cheese layer cake in their repertoire. Inside, you'll find soft cake layers sandwiching rich, buttery lemon curd. Outside, the cake is frosted in creamy buttercream flavored with lemon and orange. 10 of 55. Thereare several differences between butter cake and pound cake. Pound cake is denser and more compact than butter cake. It is also moister and has a more buttery flavor. Pound cake is also traditionally made with a pound each of flour, sugar, butter, and eggs, while butter cake recipes vary. Pound cake recipes use a 1:1 ratio of flour, butter ReplacingOil With Butter. It couldn't be easier to substitute butter for oil using a 1:1 ratio. This should work with olive, canola, vegetable, and coconut oils. Simply melt and cool the butter to room temperature, then continue with your recipe (if the recipe calls for ½ cup oil, use ½ cup melted and cooled butter). Lowerheat at a suitably longer bake time (20 minutes, instead of 15) yields a denser cake than the higher heat for less time. Part of this decision goes back to your desired crumb size. High heat makes for airy cupcakes. Low heat requires more batter to fill the same size of wrapper. Theyare flavorful, and have a good texture and volume. The American-style butter cake evolved from the English pound cake recipe of 1 pound of flour, 1 pound of sugar, 1 pound of butter, and 1 pound of eggs. The French called the pound cake "quatre-quarts" which translates to four-quarters, meaning 1/4 of the recipe is flour, 1/4 sugar, 1/4 Directions Makes 2 loaves or 1 round (tube pan) cake.PREHEAT oven to 325º. BUTTER and lightly flour two 9-inch loaf pans (or you can use one 10-inch tube pan). SIFT Swans Down Cake Flour, then lightly spoon into measuring cup for 3 cups. CREAM butter and gradually add sugar, creaming until light and fluffy. Riw1c.