I am hoping that someone or somebody can explain to me what i am doing wrong with this cake flour,,,it seems like everytime i make cake from scratch and i always try to use Swan cake flour i am encountering a serious problem. i follow directions and everything detail.l measure it perfectly but, still having problems. my cake always comes out hard and chewy..its not moist and soft..like other regular cake..pls. can someone or somebody tell me what am i doing wrong??? overbake???don't know pls..help...
I use swan cake flour, have not had any problems. I bake my cakes at 325 degrees.
I use that flour as well, I've never had an issue..
do you weigh your flour? maybe your putting too much in.. I have no idea, but I always weigh instead of measuring.
post a recipe that you have had a problem with ..
Could you be over mixing?
Are you scooping the flour out or spooning it into the measuring cup? If you're scooping it out then you're probably getting too much packed into the measuring cup, so the cake will be tougher than it should be. If that isn't it, you could be overmixing. If that isn't it, the recipe could be off.