I was hoping all you experts could help me with my WASC cake! I tried it last week for the first time and it was heavy and practically didn't rise at all. It tastes fine but I don't know what I did wrong??? I would appreciate some tips or probable causes! Thanks!!!
Hummm, Ive been wanting to try this since I hear of it all the time here...
Sorry I cant help but is it possible you left out some ingredients ...or maybe your levening agent might be bad
My recommendation is to check the expiration dates of your dry ingredients. I've never had a problem with WASC not rising. :/
Also, are you in an area like Denver where elevation can impact baking?
Maybe you put too much batter in your pans?
Happen to me too. What I discovered is that the brand of cake mix you use makes a difference despite what the printed recipe says. It may work but its less likely if you use a mix with pudding or a store brand. Also the cup of flour that you use is a factor as well. Unbleached AP flour will make it too heavy. Bleached is a little better. Cake flour is even better still.