I made this tonight for the 1st time....I have never had it before but it taste heavy and spongy...Is this what its to be like?
I made it just as the recipe says for 1/2 batch
1 box white cake mix *sifted*
1 cups all-purpose flour *sifted*
1 cups granulated sugar *sifted*
3/4 teas. salt
4 egg whites
1 1/3 cups water
2 Tbls. vegetable oil
1 cups (8oz carton) sour cream
1 teaspoon clear vanilla flavor
1 teaspoons almond extract
baked 325 till it was done, reminded me of a heavy moch angel food cake...Please give me some pointers.....
Overmixing can result in a cake that is heavy.
When I make any of the WASC cake recipes, I sift all the dry ingredients together into a large bowl, and mix all the wet ingredients in a second larger bowl.
Then I add the dry to the wet and beat for 2 mins. using a hand mixer at medium speed.
If using a stand mixer, I would mix at the lowest speed for 2 mins. or less.
Expanded flavors version of WASC cake recipe:
Handy cake troubleshooting charts:
Also, when you measure the flour:
Be sure to aerate the flour with a spoon, then gently scoop it into a measuring cup. Use a knife to level the top, don't shake off the excess.
Don't use the scoop and drag method to measure the flour, it packs in too much flour resulting in an inaccurate measurement.
WASC is definitely a denser cake than a mix & a different texture as well. Not light & fluffy
It must be good after all, my picky husband has eaten a good chunk of the cake...
I made it last week, the flavor was good but it was very crumbly, is that also for overmixing?, next time I'll do it your way JanH and see what happen.
It should be a dense cake. Almost like pound cake. Don't be afriad of the texture. Strait boxed-mixes are very spongy and have a large crumb (in my experience). This cake is more dense, with a very fine crumb - perfect for stacking and carving (and eating plain!)