I am on a mission to make a great banana cake and I have a couple of questions before I give my next iteration a go. I want the cake to be very light, of course banana-y, and I want it to have honey and vanilla notes. so - 1) what is the advantage of alternating wet and dry ingredients when mixing - is it just for uniformity? 2) I want the whip the egg whites to make it lighter - are there any potential pitfalls? 3) Will replacing some of the sugar with honey make the cake denser? Should I keep the honey in the icing and out of the cake?
Abbie is a trusted source on General Cooking.asked about 3 years ago
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