I've been baking with the scratch WASC cake recipe for a few months now, and have only recently noticed gummy dense sections towards the bottom of the cake as well as through the sides of the cake as I'm cutting it.
This is the recipe I've been using
- 5 c cake flour
- 3 1/3 c sugar
- 2 Tbsp + 1 tsp baking powder
- 2 tsp salt
- 1 c milk
- 1 1/3 c butter
- 16oz sour cream
- 1 Tbsp vanilla
- 10oz egg whites
I add the room temperature butter chunks first, with a little bit of milk tossed in (only to not have the flour come out of the bowl), then add the rest of the milk, and the sour cream. Depending on how big of a batch I'm making, I usually mix it for 2 or so minutes on medium speed. Then a scrape down the sides and bottom really well. Then I add the egg whites with the vanilla extract in 2 additions, and beat for an additional 1-2 minutes. I pour the batter into a cake pan that has been sprayed with pam spray with flour in it. Then I bake at 325 in a professional oven until a toothpick inserted comes out clean.
Has anyone else had any issues of gummy-ness? If so, I'd love to know what solution you found! Thanks so much!!
Nobody has any advice?
I don't use that recipe...but if you had success in the past..have you looked at everything single step to see if anything has changed...even pan prep? If you had success in the beginning but not now..I think you really need to dissect your steps to find what is different? Sorry I'm not more helpful.
If the egg whites are from a carton, did the manufacturer change their process?
Thank you guys...I've been going step by step to try and figure out what is wrong, but to no avail. It is literally the strangest thing. I'm so baffled by it and frustrated.
Thanks again for your responses! I'll try and check out the egg whites to see if that could be the culprit.
Any other responses are still welcome