Hi, I am looking for a cake recipe thats not as light as an angel cake but not as heavy as a brick. Just a basic yellow cake. I tried the wilton one and its too dry and verry dense. I want one a bit lighter. Also can i just reduce the amount of flour in it will that help???
Thanks for any advice.
Either of the WASC cake recipes should fulfill those requirements:
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.
Handy cake troubleshooting charts:
Thanks, I think mabe I am over mixing the batter, because some times I get tuneling and are heavy., I think I will try mixing by hand because I seem to over do it with the mixer.
Also are there any from scratch recipes that are nice and light?
Also I just checke those links and found so many answers to stuff I didnt understand. Thanks for all the help JanH. I will try all the recomendations you gave and be extra, extra careful while mesuring and mixing.
You're very welcome, static.
If you're interested in learning correct scratch baking techniques, I highly recommend:
Here are some CC member contributed scratch cake recipes: