Thanks I will try the modified recipe. However, I have the first recipe before and it turned out great. I was wondering if there was a common mistake (that I might have made) that produces a watery-tasting cake.
Thank you for responding...here is the recipe,,,
2 cups sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1-1/4 cups 2% milk
10 tablespoons butter, cubed
In large bowl, beat eggs on high speed for 5 minutes or until thick
and lemon-colored. Gradually add sugar, beating until mixture is
light and fluffy. Beat in vanilla. Combine flour and baking powder;
gradually add to batter; beat at low...
I have a simple sponge cake recipe that always turns out, no brainer really. This morning we made a batch and the batter was a bit off, and after tasting the cake, it tasted watery. The crumb and texture were perfect. But the taste was off. We are sure all of the ingredients were present and correctly mesured. Obviously we did something wrong. To help identify it, what would leave a cake watery tasting?
I was just wondering why it seems that margarine is not used more in buttercream frosting recipes...any ideas or reasons this is? I am thinking it would be a suitable substitution for shortening or at least with shortening...