My White Scratch Cakes Always End Up Gooey
Decorating By ccaluda Updated 13 Aug 2007 , 12:19pm by ccaluda
Hi folks, I've always been a box-mix baker, but after finding CC I was inspired to try my hand at scratch baking. But I'm getting frustrated because every one Ive tried has come out dense and slightly damp tasting.
My worst scratch cake disasters have used beaten eggs whites. In the first attempt I guess I didn't incorporate the egg whites enough because there were clumps of goo in the finished cake. In the second cake I really mixed the egg whites into the batter, but it still came out on the damp side. When I remove the cakes from the oven they are always look golden brown and pass the "spring-back" and the "clean toothpick" test, but when I cut into them, they still look raw.
I'm fanatical about following the directions and measuring the ingredients, so I don't think thats the problem. So do you folks have any ideas on what I'm doing wrong. My family wants me to give up on the scratch cakes and go back to Duncan Hines.
I just had an epiphany while soaking in the tub... Refrigerated flour
A while back I made the Cake Central "White Almond Sour Cream Cake" (which uses a box mix as the base) and it came out great. The only thing different from that recipe and the other scratch recipes that I have tried is the flour. I keep my flour in the refrigerator (I have a phobia about weevils). Could this be the problem? Could using refrigerated flour cause some chemical reaction in the cake baking process?!?
Refrigerators can be humid, which would add moisture to the flour and certainly could affect the final product, but I don't think it should make the cake "gooey". It might just be the recipe. I'll PM you a different recipe to try. I've made many times, and it's delicious.
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