Can My Sour Cream Be Causing Dry Cake?

Baking By bethasd Updated 8 Oct 2010 , 7:58pm by KayMc

bethasd Posted 5 Oct 2010 , 11:43am
post #1 of 4

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.

KayMc Posted 8 Oct 2010 , 7:54pm
post #3 of 4

Sour cream is a moisture-adding ingredient to the cake. Are you adding egg whites? They're drying.

KayMc Posted 8 Oct 2010 , 7:58pm
post #4 of 4

Sour cream is a moisture-adding ingredient to the cake. Are you adding egg whites? They're drying.

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