I have a dilemma. I made a lemon cake the other day to send to work with my boyfriend. It was filled with raspberry and iced in buttercream. Everyone there loved it and I insisted he bring me home a piece so that I could analyze it. Well, I took a few test bites and I wasn't satisfied. It seemed rather coarse, almost like chewing on a kitchen sponge. Does anyone know what causes this or how to fix it?
Was it cake mix or scratch?
I wish I could help, but spongy...?? Mmmm, I gotta check a book I have of possible things that could have caused cakes to taste or look not the way we expected...
I will get back to you.
My baking text says:
Texture
Dense or heavy:
Too little leavening
Too much liquid
Too much sugar
Too much shortening
Oven not hot enough
Coarse or irregular:
Too much leavening
Too little egg
Improper mixing
Crumbly:
Too much leavening
Too much shortening
Too much sugar
Wrong kind of flour
Improper mixing
Tough:
Flour too strong
Too much flour
Too little sugar or shortening
Overmixing.
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