High Rise Cakes

Baking By tahoengirl Updated 16 May 2011 , 1:05pm by LindaF144a

tahoengirl Posted 15 May 2011 , 2:54pm
post #1 of 5

I bake from scratch, I wanted to know is there a method to get a cake to rise high without doubling the batter?

4 replies
BoLeggs79 Posted 15 May 2011 , 3:12pm
post #2 of 5

I bake from scratch too - I always add an extra egg (yellow cakes) and beat batter for at least 5 minutes.

tahoengirl Posted 15 May 2011 , 9:19pm
post #3 of 5

Does the extra egg and time cause your cakes to be tough?

BoLeggs79 Posted 15 May 2011 , 10:51pm
post #4 of 5

Actually they come out light and fluffy - verymoist

LindaF144a Posted 16 May 2011 , 1:05pm
post #5 of 5

Do not beat the batter for 5 minutes after you put in the flour. It will be one tough cake.

An extra egg, depending on the recipe, should not make it tough. Overbeating will make it tough. But if doubt add just the yolk. Although I doubt that is what makes the OP recipes light and fluffy and raise a lot. It varies from recipe to recipe. You should post the recipe you are using and then we can see if it can be adjusted.

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