Hi I would like to know possible reasons for a cake turn dense ,thanks in advance
What cake turned dense?
is a wedding cake ,pound cake no milk ......
a cake without liquid will be dense.
YES I KNOW BUT IT WAS COMPACT ,LIKE IT DIDNT RAISE
AIf it didn't rise at all then forgetting to add baking powder or bicarb, or using one that was past its prime, or underbaking it.
Im a little lost at the comment about cakes with no liquid being dense as that's not necessarily fact at all.
Hi I think my problem was the flour ,I bought one that says all purpose but didn't say self rising ....
AAll Purpose is regular, real, nothing but flour. Self rising is completely different and should only be used in recipes that specifically call for it. I personally don't use it because it isn't guaranteed to give you the same results every time.
AIf you expected it to be self raising then it was definitely the flour.
I always used presto but instead I bought a walmart brand ,someone knows what kind of flour is Presto????
Blue box ? Presto: "enriched self-rising flour with baking powder and salt added"
The traditional pound cake consists of equal amounts of butter, sugar, eggs, and flour. No leavener is add as the air beaten into the batter raises the cake.
Using self-raising flour gives you a bit of insurance - even if you have not beaten the eggs or creamed the butter and sugar sufficiently.