So I was super excited to use this recipe and was hoping it would be my new go to recipe. I made the one posted here on CC however I used some of the input from other posters as I was not looking for a pure white cake just vanilla- used butter instead of shortening, used 5 whole eggs instead of egg whites. IT came out dense and gummy? Any ideas on where I went wrong? I followed mixing steps and times precisely.
What times were you following? The WASC recipe (at least the most saved one that I've been using) from this site doesn't list cooking times, just temperature.
WASC does take longer to cook than box mixes. If you were following the times listed on the box, they would be way low for WASC.
Did you check the doneness with a toothpick, or did you simply take it out at the allotted time?
Just to clarifly, the recipe you made is A Better White Scratch Cake which is described as the scratch equivalent to the WASC (but I find calling it scratch WASC to be confusing).
The mixing directions state to beat on high for two minutes (twice).
If you use a KA stand mixer, this will probably overdevelop the gluten resulting in a dense (heavy) cake. If you have a hand mixer, it might come out okay...
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.
As for gummy, that sounds like the batter wasn't baked long enough...
When I make any of the WASC cakes (Rebecca Sutterby or kakeladi's), I use my hand mixer and mix at medium speed. And the total mixing time is only 2 minutes not 4.
Handy cake troubleshooting charts:
I always use "A Better White Scratch Cake" which I posted on here awhile back and described as a scratch version of a WASC cake, as Jan noted. It sounds like this is the recipe and forum thread you are referring to. (This is NOT my original recipe, that credit goes to edencakes). I have found I get MUCH better results with the texture of this recipe when I use all shortening as the recipe states. I usually use 5 whole eggs instead of 10 egg whites when I do not need a super white cake. I have not found the eggs vs. egg whites to make much of a difference in the texture, but subbing real butter for the shortening definitely makes a difference. Hope that helps!