I really need a cake recipe that cuts good slices. Most off the time I use sponge cake and it's a delicious recepi, but it doesn't slices pretty sharp slices. It always crumbels a bit when you cut it and it doesn't makes a whole piece. allthough it's very good tasting. Does anyone knows a solution?
Use a regular knife, not a serrated one.
Sometimes I dip a regular knife in warm water, wipe it dry and then cut a few pieces. Repeat. I get neat cuts that way since the knife is not covered in cake crumbs which often lead to jagged cuts. Some people cut their cakes cold and then allow the slices to come to room temperature. Less crumbs, neater lines.
Thank you so much
The next time i will use a sharp knife and dip it in hot water!
Using whole milk instead of a low fat also makes a difference in how much a cake crumbles. The higher fat content holds a cake together better.