The first two times I made this recipe, it was the most fabulous white wedding cake I had ever tasted. Then the next time it was so dry it would gag you (which it did when I took it for my boss' birthday!). I can't think of anything I did differntly. A friend baked it last night (she had tasted it in the good days), and said it came out heavy and dry.
So, researching every thing I can about baking a moist cake, I can't figure out what to do. Any ideas from you experts?
I know there are lots of good white cakes....but this really was exceptional.
Here is the recipe:
Â¾ c shortening 2 t baking powder
1 Â½ c sugar Â¼ t salt
Â½ t vanilla extract 1 c cold water
Â½ t almond extract 4 egg whites
2 Â½ c cake flour
In large mixing bowl, cream shortening and sugar until light and fluffy, about a 5 minutes. Beat in extracts. Combine the flour, baking powder and salt, add to creamed mixture alternately with water. Beat just until combined. In another mixing bowl, beat egg whites on high speed until stiff peaks form; fold into batter.
I don't know if this is it, but I know that some have mentioned trouble since the change in the trans fat shortening. That might be your trouble.