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Hello Everyone! Today, we made a yellow cake, using a Betty Crocker
cookbook recipe that I converted to gluten-free. The cake tastes fine,
but has more of a sponge cake consistency.Other yellow cake recipes that
I have gotten off the Web also ended up with a sponge cake texture, even
though that is not what it is supposed to be. I have converted other
Betty Crocker recipes (a chocolate cake one, which we served to company
three weeks age, that is still getting compliments!) Any suggestions on
how to make a yellow cake recipe that is "lighter" rather than "spongy"?

Any hints are appreciated. Susan