Lemon Wasc Problems

Baking By SRumzis Updated 2 Apr 2012 , 8:17pm by cheriej

SRumzis Posted 2 Apr 2012 , 5:08pm
post #1 of 8

Hi all, I'm a recipe tweaker by habit and I made my own lemon wasc. It tastes incredible, but... the batter is too fluffy when I mix it together, and it doesn't rise, it always sinks. I don't have a problem with this with my other cakes so I know it's not my methods (I sift everything, use a paddle attachment, mix on low for like 2 minutes tops, don't check on it too early, etc.). The recipe is as follows, I would LOVE some help on the science of why this isn't working quite right. I have a hunch maybe it's the eggwhites not bringing it enough fat? Or maybe too little oil? Or maybe none of those? Haha, talk to me girls!
1 box lemon DH (18.25 version) icon_smile.gif
1 C flour
1 C sugar
1/2 tsp salt
2/3 C lemon juice
2/3 C water
2 tsp lemon emulsion
1 tsp vanilla extract
1/8 C oil
4 large eggwhites
1 C sour cream
Baked at 325 for 30+ mins til done

Thanks in advance for any help!

7 replies
AnnieCahill Posted 2 Apr 2012 , 7:04pm
post #2 of 8

If I use the WASC I always use the whole eggs. I also use white mix and add lemon zest and two tablespoons of extract to it, because I don't like the phony yellow color from the mix. I also always scale the sugar back by about a half cup. It could be the sugar that's doing it. The lemon mix might have more sugar in it.

AnnieCahill Posted 2 Apr 2012 , 7:06pm
post #3 of 8

I just noticed the lemon juice. Kill the juice! There is a lot of acid there and it doesn't really add much to the flavor profile. I would stick with the zest and the extract. I also use an inverted flower nail in the center and wrap baking strips around the outside of the pan. Also, don't open the door until the cake is almost done. Generally if you can smell it, it's done.

jgifford Posted 2 Apr 2012 , 7:20pm
post #4 of 8
Quote:
Originally Posted by AnnieCahill

I just noticed the lemon juice. Kill the juice! There is a lot of acid there and it doesn't really add much to the flavor profile. I would stick with the zest and the extract. I also use an inverted flower nail in the center and wrap baking strips around the outside of the pan. Also, don't open the door until the cake is almost done. Generally if you can smell it, it's done.




^^This is what I was going to say - - lemon juice is notorious for screwing up a recipe. Since you're using the emulsion, you don't really need the lemon juice for flavor anyway. thumbs_up.gif

poohsmomma Posted 2 Apr 2012 , 7:26pm
post #5 of 8

It looks like a lot of liquid, too. The WASC I use has only 1 cup of liquid and no oil. (just the 1 C. flour, sugar, and sour cream.)

jgifford Posted 2 Apr 2012 , 7:29pm
post #6 of 8
Quote:
Originally Posted by poohsmomma

It looks like a lot of liquid, too. The WASC I use has only 1 cup of liquid and no oil. (just the 1 C. flour, sugar, and sour cream.)




I agree with the liquid - - 1 cup total is plenty. However, I've found the recipe bakes up a little dry unless I add 2 tbls oil.

SRumzis Posted 2 Apr 2012 , 8:01pm
post #7 of 8

Ok I was use the same liquid measurements as the traditional WASC I always use, so I'm almost positive the liquid ratio's not the problem. I also use a flower nail and all that jazz, so that's not it. I'm thinking it must be the acid in the juice. The batter is still nice and thick, it's just weirdly fluffy, seemingly to be indicating a harsh reaction of one or more of the ingredients, so that must be what's throwing it off. I wish there was a way to balance the PH to use it though, I swear it tastes sooo much better than my old recipe without the lemon juice. Maybe add some baking soda? Arg, that's kinda risky. Well if there's any cake scientists out there that think they have a way I can keep my lemon juice I would appreciate it. Other than that, I'm thinking that must be it. Thanks all.

cheriej Posted 2 Apr 2012 , 8:17pm
post #8 of 8

I've made the lemon WASC before but i had the following differences from your recipe:

I used 4 large eggs
I put in 1/2c lemon juice and the rest water
1/3 c. oil

I think it is the fact you used egg whites instead of whole eggs.

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