I just made the cake from the cover of the magazin "All You" It is a lemon cake that asks for sour cream... I made the batter and noticed that it was heavy. The recipe ask for 2 9 inch round cake pans but I used my Wilton 8 inch round and cooked it till the center came out clean. When I got the cake out of the pan I noticed that the cake buckeled in the center making the center go in a little like an hour glass.... no big deal, I just cut it in two layers and let them cool side by side. Well my cake is not light and dry and fluffy like a normal cake but rather moist to the touch. I have never made a cake with sour cream before so I am wondering if that is what made it 'moist" or was the batter to heavy and I should have made it in two pans?
My question is... does the cake sound normal? I had to use 4 eggs so I am hoping that the eggs fully cooked. I am using a lemon filling so that might make it ok. If I have to I can make the cake part again since it is a little small anyways although it is supposed to serve 16 people like the recipe says (maybe 4 lol). Or am I ok and just paranoid?
I use sour cream when i bake and it's a little denser, but moist. it shouldn't be wet. whats the recipe?
2 cups all purpose flour
1 and a half tsp baking powder
a fourth tsp salt
2 sticks unsalted butter
1 cup sugar
zest of 1 lemon
4 large eggs
1 cup sour cream
2 tbsp lemon juice
Just so we understand, did you bake it all in 1 - 8 inch pan, or did you use 2 - 8 inch pans? If you baked it all in one pan, that is probably why it seems very dense, because it would not have enough room to rise properly.
yes just one... looks like I have to make it again that ok atleast I don't have to have it ready till tomarrow. Thank you for the advice.
In scratch baking, learning the "basic" techniques will greatly enhance the quality of your finished cakes.
When measuring, do you use the "scoop and drag" method and then shake to level.... You should be aerating the flour prior to gently spooning it into the measuring cup and using a straight edge to level.
Also when it comes to mixing, MORE (as in more speed or longer mixing time) is not BETTER. Overmixing will develop the gluten and result in a tough cake.
A great site for learning how to bake from scratch:
Cake troubleshooting charts:
Everything you need to know to bake, assemble and decorate stacked/tiered/layer cakes:
Above has LOADS of info, including links to Wilton's cake preparation charts which give batter requirements by pan size as well as recommended baking temps. and times.
(For a 4" layer cake, you need to make two 2" cake layers.)
Thank you... it will give me something to read tonight