Cake Texture Question

Baking By katnmouse Updated 6 May 2010 , 2:31am by sweetiesbykim

katnmouse Posted 6 May 2010 , 2:22am
post #1 of 2

Why does my WASC cake have an air bubbly internal texture. I am using the "original" recipe that calls for egg whites only and the oil. Are the whites taking in too much air ? Should I add whole eggs instead of just the whites? Or is it a mixing issue...too much mixing?? I don't mix it long nor on a high speed.

1 reply
sweetiesbykim Posted 6 May 2010 , 2:31am
post #2 of 2

Hmmm. When I have lots of large air bubbles, it's usually from over mixing. If I know there are lots of bubbles in my batter, I drop the bowl or the filled pans on the counter a few times, and drag a skewer through the batter (like I'm marbling). HTH icon_smile.gif

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