Dry White Cake. Is There A Fix?

Baking By kmanning Updated 5 Mar 2014 , 5:49am by kmanning

kmanning Posted 3 Mar 2014 , 9:46pm
post #1 of 6

AI found this recipe on the Internet somewhere and had to change it up to make it dairy free. This is the changed recipe:

5 egg whites, room temp 3/4 cup water 2 1/4 tsp vanilla 2 1/2 cup sifted cake flour 1 3/4 cup sugar 1T & 1t baking powder 3/4 t salt 12T shortening 350 degrees

The only things changed are water for milk and shortening for butter. The cake has a good flavor, but it is dry and crumbly. I really like a moist cake. I know that scratch cakes are a bit drier than box mix, but I don't think that it is suppose to be that dry.

What could I add to make it more moist?

5 replies
shanter Posted 3 Mar 2014 , 10:49pm
post #2 of 6

You could take a pastry brush and daub Simple Syrup on each cake before you assemble.

kmanning Posted 3 Mar 2014 , 11:12pm
post #3 of 6

AThanks, I will have to try that. Hopefully, that will solve my problem.

CMLayton Posted 4 Mar 2014 , 2:21am
post #4 of 6

ANext time you could sub soy or almond milk instead of water. And earth balance for butter. I have to do this often and they turn out fine!

leah_s Posted 4 Mar 2014 , 3:27am
post #5 of 6

There's just no enough fat in that recipe.  One egg yolk would help and won't change the color.  Definitely dont' use water for dairy free cakes, use soy , rice or almond milk.

kmanning Posted 5 Mar 2014 , 5:49am
post #6 of 6

AThanks for the responses, next time I bake I will try all of these solutions.

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