Ok I am making a key lime cake and I start out with the basic WASC recipe. Instead of using 1 1/3 cups of water I am using 1 1/3 cup lime juice. I also added pudding mix to the dry ingredients. When I flipped my cake onto a rack it toally fell apart and a lot stuck to the pan (I never have cakes stick to the pan). When I tried the cake to see if it tasted ok, it tasted great but was really gummy and sticky not really cake like. Did I use too much lime juce?? I thought it tasted great so I would like to use as much juice in the next batch but how do I not make it so sticky and more cake like!!!!
Eliminating the pudding mix (which is basically sugar w/thickeners) will result in a less dense/gummy cake.
Here's Rebecca Sutterby's WASC:
The above has variations, such as substituting fruit juice for the water, but uses no pudding - which might be more what you're looking for in way of texture.
Handy cake troubleshooting charts:
P.S. Lining your cake pan with parchment will also help. (You can then just peel off the sticky part with the paper.)
Also are you cooling your cake in the pan for 10 mins., then flipping out & reflipping so that the hump/top of the cake is once again right side up?