you konw, I have a lots of good recipe (from here or a lots of books or using a box adding pudding, sour cream .......) thay loved them, but I need something very light and less dense, (thay like devil's food from betty croker) 
I want another flavors too but I don't know if I add more aggs or pudding or.... maybe works????
thanks a lot 
(sorry for my english) 
This recipe is very light; it is however, normally baked in a tube pan. I won a blue ribbon at county fair with this recipe 30 some years ago, and it remains one of my favorites. It is very delicate and moist if not over baked (which is very easy to do.) Cut either with a cake breaker or a bread knife sawing gently. (Pushing down on the knife will smooch the cake.)
Champion Sponge Cake- Farm Journal Recipe
1¼ c. sifted flour
1 c. sugar
½ tsp. baking powder
½ tsp. salt
6 eggs, separated
1 tsp. cream of tartar
½ c. sugar
¼ c. water
1 tsp. vanilla
Sift together flour, 1 c. sugar, baking powder and salt. Beat egg whites at high speed until frothy. Add cream of tartar. Gradually add ½ c. sugar, beating until stiff but not dry peaks form. Combine egg yolks, water, vanilla and dry ingredients. Beat at medium high speed until thick and lemon-colored (about 4 minutes). Gradually fold egg yolk mixture into egg whites. Pour batter into ungreased 10â tube pan. Bake in 350° oven 45 minutes or until cake tests done. Invert tube pan on funnel or bottle to cool. When completely cool, remove from pan.
This is the frosting that came with the recipe- it is good but it doesn't hold up well and is a bit too sweet for me. I like it with just a dusting of powdered sugar and bit of fruit.
Pineapple Frosting
¼ c. butter
¼ c. shortening
3 c. sifted powdered sugar
8 ½ oz. can crushed pineapple, drained
1/8 tsp. salt
¼ tsp. vanilla
½ tsp. grated lemon rind
Cream shortening and butter; gradually add 3 c. powdered sugar; beat until light and fluffy. Stir in pineapple, salt, vanilla and lemon rind. Beat until fluffy.
Cream of Tartar is available in the spice section of the grocery store. It is used in small quantities to stabilize beaten egg whites for use in cakes, frostings and candies. So buy the smallest container you can find.
I gave this recipe to a young friend recently and he had no problem with it. He also made the frosting and loved it. The frosting will get 'wilty' the second or third day; so if you use, it make sure it will get eaten quickly. The only warning is don't over bake and treat the cake gently.
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