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Newby need help from pros :((

post #1 of 16
Thread Starter 
Hi every one, I am new on cc. I love to bake, or at least be able to bake for my friends and family. I have tried so many times to bake a cake so I could make my mom a birthday cake but I alway failed. I've been searching for recipes from online to library to book stores but my cake alway come out try and hard, not light and puffy like a normal cake should be. I recently got a recipe from this site and I followed it word by word but I still couldn't do it. I used the mixer, and folded the egg white by hand. If some one could help me and point out what I could of done wrong, that would be much appreciated. Thank you in advance.
post #2 of 16
Thread Starter 
This is the recipe that I got from this site :

Posted by miri35
I found this recipe while in search for a moist White/ Vanilla Cake. I tried it and it is awesome.Moist and tasty
2 3/4 cup cake flour
1 1/4 cups granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 - 1 cup canola oil
6 tablespoons sour cream
4 large egg yolks
2 teaspoons grated orange peel
1/2 cup plus 1 tablespoon whole milk
1 1/2 teaspoons vanilla extract
6 large egg whiltes
pinch salt
2/3 cups granulated sugar
Preheat oven to 350 F, butter 3 8 inch pan. Sift the dry ingredients- Flour 1 1/4 cup of sugar, baking powder and salt in a medium bowl, set aside. Whisk the oil 4 egg yolks in large bowl until well blended. Whisk in the sour cream, then milk, orange peel and vanilla. Whisk in the dry ingredients in 3 additions. In a small bowl using electric mixer beat egg white with a pinch of salt until soft peak forms, while still beating gradually add remaining of 2/3 cup of sugar, while on high speed until stiff peak forms. Gently fold the egg whites into the batter in 4 additions. (Do not over beat (fold), I've done this cake many times and on my second try i forgot about the over beating and it wasnt as fluffy as its suppose to be.) Divide between pans and bake cakes until the center is just golden, insert a tester or tooth pick until it comes out cleanI wont provide timing because it always varies depending on oven icon_smile.gif I hope you like this recipe as much as i do. You can fill and use extract of choice.icon_smile.gif
post #3 of 16

Maybe your oven is cooking too hot. You should buy an oven thermometer and hang it on your oven shelf then check your oven temperature to see if oven is cooking hotter than what you set the oven on. Also cook your cakes on middle shelf of oven. If your cakes are dry and hard it could be your oven. I have to set my oven 25 degrees lower because mine cooks too high.


I am sure others will have advice also as of what else to do.

post #4 of 16
Thread Starter 
Thank you for the advice , I'll get it tomorrow icon_smile.gif)
post #5 of 16

Is your baking powder fresh?

There. Their. They're not the same.


I hope I die before "your" becomes the official contraction of "you are."


There. Their. They're not the same.


I hope I die before "your" becomes the official contraction of "you are."

post #6 of 16
Thread Starter 
Yes, well I bought it last month but I've been trying to bake ever since .
post #7 of 16
Thread Starter 
How long should I beat the eggs white for? I beat it until the is no liquid at the bottom but still a little runny when I tried to scoop it up with my spatula.
post #8 of 16
Google whipping egg white stages to get a clue of what the recipe asks for.
post #9 of 16

Its hard to know what you might be doing wrong. It says to beat the egg white until stiff peaks form, so if i was doing it i will beat till when you turn the bowl upside down it would drop. maybe your over beating the mixture at the end, that would knock all the air out of the mix. you need to fold it in a 8 figure motion till just combined. Also check your oven temperature like mentioned. And check if your cake is done 20-30 min after (depends on your cake pan size can't give you an exact time) and take it out as soon a tooth pick comes out clean don't over bake it.

post #10 of 16

Have all of your ingredients at room temp.

Stiff peak: when you stick your spatula in and pull straight up, the peak should remain sticking into the air, not flopping over. "Runny" is way, way underbeaten.

Make sure you use cake flour, not all purpose, and check the expiration date.

Once you hit the stage where you fold in the beaten egg whites be very, very gentle.

Try baking at 325.

When your cake starts smelling like cake and the top is no longer shiny it's time to test.

post #11 of 16

What's the official name for a cake that's made using this kind of method? I haven't seen it before. 

post #12 of 16

If it weren't for the sour cream, it would be a chiffon cake, so I don't know if it is a "type." A few thoughts:


1. As meriem said, when you fold in the egg whites, be gentle.

I use the "lift and turn over" method instead of the figure 8 (not sure what that is).


2. I am surprised that the recipe doesn't include adding a little cream of tartar to the egg whites while you are beating them.

"Adding cream of tartar (1/8 teaspoon for each white) and sugar will help stabilize the beaten egg whites.  Cream of tartar should be added once the whites are foamy.  Continue beating the whites and once they have reached the soft peak stage, gradually add the sugar (this ensures that the sugar fully dissolves into the foam). "

That is from this page, which has other good hints:


3. I'm puzzled at the 3/4 to 1 cup of oil. It's not specific. How much did you use?


4.When you test the cake and the toothpick comes out clean, it is probably slightly overcooked at that point. The toothpick should come out with a few crumbs on it.


5. Everything that handymama said.


Good luck!

There. Their. They're not the same.


I hope I die before "your" becomes the official contraction of "you are."


There. Their. They're not the same.


I hope I die before "your" becomes the official contraction of "you are."

post #13 of 16
Thread Starter 
Hi Shanter, thank you for you reply. I was being very gentle when folding in the egg white. The recipe called for 3/4 to 1 cup so I used in between. I think it might be a little over cook then because the tester came out clean icon_sad.gif
post #14 of 16

Lately I've been baking at "low and slow" meaning no more than 300 degrees Fahrenheit.

It takes a little longer but has worked really well so far.

Give it a shot and one tip when baking is ZERO distractions.

Good luck!!
post #15 of 16
Thread Starter 
Hi cookielvr13, how would I time it , or how could I tell when it's done ?
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