<<Disclaimer: Verify this information before applying it to your situation.>> 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