I often hear about people using boxed cake mixes for white cake and adding one whole extra egg than what the recipe calls for, and substituting milk instead of the water. What does this do to the cake?
Hi, well i have never added a whole egg for a white cake, nor do i use milk, but i do use buttermilk in all my cakes instead of water, to me it makes the cake very moist and they have a much heavier texture great for sculpting. I made the WASC last week and i used buttermilk and everyone raved about this cake, i use it in every recipe i have and i get rave reviews all the time...
The egg white has protien in it, so that will help add structer. The protien will also make it tougher. The yolk will add more fat making it also a tenderizer. The milk will add flavor, fat, and a tad of protien.
Good question OP! Thanks for the answers repliers