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How can I adapt my cake recipe so that it will be elastic and have huge air bubbles inside of it when I take it out of the oven?

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  • Very related information: cooking.stackexchange.com/questions/27855. Of course, this is for bread, but if you really go that route, you'll probably end up making something that most bakers from an anglo-saxon tradition would call a bread, not a cake, unless you prefer to make a soufflé instead of a bread.
    – rumtscho
    Aug 18, 2023 at 11:22
  • @rumtscho what about without adding yeast? I think the flavour of yeast in a sweet cake would be unpleasant
    – minseong
    Aug 18, 2023 at 11:50
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    If you don't want to use yeast, you don't have to use it, you can continue with chemical leaveners, that's what most cake recipes do. You'll just have a more cake-like texture, and won't be able to achieve the largest possible bubbles. It depends on what is more important to you, no yeast taste, or maximizing the bubbles.
    – rumtscho
    Aug 18, 2023 at 13:07
  • Perhaps you could make blown sugar bubbles and fold them in just before baking - if the cake sets before they dissolve, that might work.
    – Ecnerwal
    Aug 18, 2023 at 17:51

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