I made my first WASC last night and I used the version with the oil and it has wonderful flavor and looks great, but it's so packy. It's so thick and fudgy like, I feel like I need to drink with every bite. What did I do wrong. I want it to be a little lighter and not so gummy and packy. I feel like I cooked it long enough...any thoughts? Should I try the version without the oil?
The only difference between kakeladi's original and Rebecca Sutterby's WASC is a little bit oil. Not using the oil won't correct the problem you're describing...
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: