Sugar tenderizes and moistens a cake. Low-protein flour is preferred for cakes. Use cake flour, pastry flour or Southern bleached all-purpose flour. Eggs are drying and leavening agents. If a cake is dry, leave out one egg white.
Some recipes call for yolks alone.
This allows the batter to rise by climbing up the sides of the pan and will prevent sticking. Be careful about using cooking sprays. Sometimes they work, sometimes they don't. To grease a pan, spread fat evenly with a paper towel, square of waxed paper or your fingers, getting into all corners. Put about 2 tablespoons of flour into the pan and tap lightly, frequently turning the pan, to cover all the grease.