my wasc yellow cake turned out dry and tasted like a pancake. What did i do wrong?
Hi and Welcome to CC, CakesRUs1.
Decoding CC acronyms:
Everything you need to know to make, decorate and assembled tiered/stacked/layer cakes:
Above super thread has both Rebecca Sutterby's and kakeladi's original WASC cake recipes. Also includes popular CC recipes for American buttercreams and fondant - and so much more!
Get comfy, it's a long read.
Usually, if the cake tastes "floury" or like a pancake.... it's because the flour wasn't measured accurately. (Or the cake recipe is unbalanced - but I've made many cakes using both versions [with/without oil] of the WASC in all flavors and they've all been moist, not too light/not too dense and very tasty.)
How are you measuring your flour and mixing your batter?
When measuring flour, 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.
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 an electric hand mixer at medium speed.
If using a stand mixer, I would mix at the lowest speed for 2 mins. or less.
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.
If your cake was dry, it was probably overbaked. There are also hints and tips for baking in the above super thread.
Handy cake troubleshooting charts: