1st, does a (scratch) sponge cake make a good carving cake? 2nd, the recipe calls for 1C whole milk...here's what I have...can I get around it? 2% milk, lowfat buttermilk, 2% evaporated milk, sweetened condensed milk, sour cream, heavy whipping cream. I would think that some kind of combo of something in my fridge would work...but do I also have to add baking soda if I'm using buttermilk etc? The recipe has 2t baking powder...adjust that? This is just a trial cake, I don't seem to find the "right" cake recipe and I keep looking. Thanks so much
If you Google, you will find a variety of ways you can substitute for whole milk. However, the quickest way to bring 2% milk up to a higher fat content is to add a Tablespoon of vegetable oil to the cup of milk which should be something you have on hand and readily available.
Pound cakes and sponge cakes are both generally good carving cakes.
Thanks Win! Just noticed that my milk is actually 1%, but I'm going to try adding some oil and give it a go