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?
You could take a pastry brush and daub Simple Syrup on each cake before you assemble.
AThanks, I will have to try that. Hopefully, that will solve my problem.
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!
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.
AThanks for the responses, next time I bake I will try all of these solutions.