BAKING ADVICE: TECHNIQUES FOR SUCCESSFUL CAKES
Measuring equipment — Use only standard measuring cups and spoons.
Eggs - Whole eggs, or whites or yolks allowed to stand at room temperature for 1-2 hours before using for cakes will beat up to their greatest volume. In separating, it is important that none of the yolk gets into the white. If this occurs, the white will hot whip, to a stiff foam.
Flour - Formerly two types of flour were\available to homernakers for cakemaking:
Cake flour - which is made from soft winter wheat.
All purpose flour - which is made from hard spring wheat or winter wheat. Cake flour produces a light, very tender texture. However, modem milling processes have produced an all purpose flour which may be substituted for cake flour with quite acceptable results. If all purpose flour is substituted, reduce the amount of flour by 2 tablespoons and avoid overheating the cake batter.
Baking Powder - the double action type of baking powder is most commonly used.
Liquids - Milk (sweet, sour and butter milk) is most commonly used. However, cream, dairy sour cream, water, fruit juices and coffee beverages may also be used. Unless substitutions in prepared cake mixes are included in the package directions, no substitutions must be made.
Sour milk and butter milk may of ten be used interchangeably without other changes in the recipe. When you wish to use sour milk, add 1 tablespoon vinegar or lemon juice to a measuring cup and fill with sweet milk to the 1 cup line.
Pans - Use the proper size of pans for the amount of butter needed. The butter should fill the pan ½ to ¾ full. For perfect results, the batter should use just to the top of the pan

Prepare pans before mixing batter. Grease the bottom of the pans for cakes made with shortening. If desired, line the bottom of the pans with waxed paper and grease the paper. Don't grease pans for cakes made without shortenings, as the batter must cling to the sides of the pans to reach full volume.