Question for WASC bakers. Do you like to use regular sour cream or lite sour cream? Do you like or dislike the results from either one? I find that if I use regular sc my cake will sink in the middle because (I think) there is too much fat in the recipe. But, it is super moist. If I use the lite sc with less fat my cake does not sink but it is a little less moist. Anyone have similar results? Not sure if I want to fight the sinking problem or the little less moistness result.

I use the regular sour cream. Haven't tried the lite. I was thinking someone said that the lite didn't have enough fat lol!!
I haven't had the sinking problem (knock on wood!!) I bake at 325, not sure if that helps or not but works for me.

I like the regular sour cream...I just baked cakes today for a whimsy cake and wouldn't yah know I was taking the first one out and bumped the oven rack above and flipped the dam cake right out of the pan and onto the oven window.I was soooo mad but luckily I had enough sour cream etc to make another half batch...so how was your baking day???

Oh MAN!!! That stinks!! Now, my luck would have been, bumped it, dumped it and NO sour cream!! lol Glad it worked out for you though!

I just baked a WASC for a wedding this past weekend. It was a 6", 10" and 16" round. My most recent photo. I had no trouble using regular sour cream. I add a nail head to the middle of the pan to help w/ heat conduction. Maybe you could try that, cocobean.

I use full fat sour cream in my WASC. No problem with it falling. I think if it falls then the batter was overbeaten or a touch underbaked.

Regular

Jo

I use light vanilla yogurt instead of sourcream and I replace 2 c of the water with 2 c coffee creamer.

I've never noticed a difference between using full-fat and fat-free coffee creamer, but I have noticed that Duncan Hines always bakes funky with the WASC recipe (I stick with Betty Crocker).

I can tell the difference in my own cakes when I use lite sour cream. I will use it in a pinch, but I much prefer the regular. It tastes richer and makes a more moist cake. I keep the lite on hand for baked potatoes and such to cut down on fat a little, which is why I will use it in a pinch. I love WASC and I would rather use lite than none at all, or run out at the last minute...lazy I am!

I only use lite sour cream and itseems to work great for me.

Leaded! Full strength regular only!!!

When it comes to baking, I always use the whole fat stuff. Regular sour cream, regular cream cheese, whole milk, etc. Apparently, you really can taste a difference.

Now when it comes to me just eating, it's always to fat free stuff. So I have a selection of both around!

I use the regular sour cream. If your cake is sinking I'm guessing you're underbaking it. I'm not sure the toothpick test works with WASC. I think the center should feel fairly firm. Since I test it that way, no more sinking!

Really, noone is using lite sour cream. O.K. now for some reason I can't think if I have used the nail in the middle on any of these WASC's I've ever made. Well I do know I haven't used a nail today. (I've heard that no estrogen affects your memory)! Haven't had any since the hystorectomy 15 years ago. Estrogen that is! Well I'm going to have to finnish these cakes I'm making with the lite sourcream but I'll try my next cakes, with the nail's, and the regular sc. BTW, I promise I never beat my batter over 2-2/12 minutes and always bake on 325 for cakes.

I'm sure I must have tried the nails and regular sc in other WASC and still had sinking. (me talking to myself)! Oh brother thats a bad sign to.

O.K. here is something else I do that could add to to much fat along with the regular sc. I use 8 whole eggs instead of 8 egg whites. Does anyone think that is a problem? Maybe I should be using regular sc and only egg whites! Anyone else use the regular sc AND the 8 whole eggs AND not get sinking in the middle?

That's a big problem.. your batter is too wet if you are using 8 whole eggs. That's the equivalent of about 14-16 egg whites. I'd reduce your eggs to 4-5 large whole eggs and see what happens.. I'm betting you'll have better results.

I use 6 whole eggs and it's fine. Maybe it's the 8 whole eggs that's the culprit.

I only use regular sour cream. I also bake it at 325 but I use the flower nail

It seems I go against the grain then. I ONLY use lite or fat-free sour cream. I've never tasted a difference, and everyone raves about my WASC.

missmeg, how many eggs do you use in your recipe? Do you do you all 8 whites or 6 whole eggs?

I use 6 whole eggs. I don't like egg white products, and I hate separating eggs . It gives my "white" cake a soft yellow glow to it.

I'm new to CC and am still learning the lingo. What is a WASC cake???

Things I've substituted in WASC: lite sour cream, yogurt, and mayo when I'm out of everything else.

I use 6 whole eggs also. You rarely need a white white cake, plus i'm lazy!

SORRY, BUT WHAT IS WASC

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