AI've baked two white cake recipes, & both ended up with golden edges that are crunchy & very sugary...is this from the sugar content? Has anyone else had this problem?
i'm sure i have
could be too much sugar or it might not be beaten enough into the fat and eggs
and your oven could be too hot
what recipe if you want to share it
If you are using a glass measuring cup, you might be getting too much sugar.
Start with the fat and the eggs at room temperature. And make sure to beat the fat-sugar-eggs until all the grains of sugar have completely dissolved. Rub a bit of the batter between your fingers, you should not be able to feel any grains.