I have been trying to make a really good yellow cake with sweetex but something is just not right with my recipe in the flavor area. I am currently using sweetex, flour, baking powder, eggs, non fat milk solids, water, eggs, and butter and vanilla flavoring. It just doesn't taste like the bakery cake I get down the street. I even tried adding creme bouquet. Does anyone have suggestions as to what I can add or do you have a good sweetex yellow or pound cake recipe? It would be much appreciated.
What formula are you using?
Pound Cake (In Baker's Percent).Ingredients Minimum Maximum
Flour, Cake 100 100
sugar 100 125
shortening, emulsified 40 100
Eggs, Whole 40 100
Salt 2 3
Baking Powder 0 2
Liquids-water+eggs 100 125
Note: For White Pound Cake use Egg Whites instead of Whole Eggs and use10 to 20 Percent more Whites than Shortening and use 2 to 4 Percent Baking Powder.
For mixing directions:
(See Pound Cake. Also has other hi-ratio cake recipes.)
Pound (gma's recipe from the 1950's) and my yellow cake absolutely require butter (salted) as the fat. Is it the butter or is it the salt? Probably a bit of both, I like all my food seasoned well.