My last 2 attempts at Sylvia Weinstock's yellow cake have been dry. I've made this recipe many times with no problems & can't figure it out.
What I think: I narrowed the problem down to the sour cream. I usually use Daisy brand which lists the ingredients as Grade A cultured cream 5g fat/serving. I recently used Swiss Farms brand - ingredients: cultured nonfat milk, cream, rennet, 6g fat/serving.
The Swiss Farms brand is not low-fat but could makeup of this one be messing up the recipe?
3
replies
LindaF144a
Posted 5 Oct 2010 , 11:54am
post #2 of 4
Yes. Not all sour creams are alike. I found this out the same way you did. I had to use a different brand thna my usual and did not like the results.
I love the Daisy sour cream too.
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