Does anyone have this problem? I made a WASC lemon cake, 12" and it sank in the middle. I used whole eggs because when I made the WASC orange cake, it sank with egg whites, so I used whole eggs and it was better. Now with a lemon cake whole eggs made it sink. It is so aggravating when I can't use this layer because it sank. What a waste!!!
Here's my version of the (scratch) lemon WASC. I find the original recipe has too much fat in it, so I substitute low- or non-fat yogurt for the sour cream and reduce the butter to 1 cup. It turns out great every time! Hope you can use it. I have similar orange and strawberry variations. If you (or anybody) would like them, PM me.
5 c cake flour
3 c sugar
2 tbsp + 1 tsp baking powder
2 tsp baking soda
2 tsp salt
1 cup lemon juice or unreconstituted lemonade concentrate
(with concentrate, reduce sugar to 1 cup)
1 cup butter
16 oz sour cream
1 tbsp vanilla or almond extract
5 whole eggs
2 tbsp lemon zest
1. Preheat oven 350. Prepare your pans as you normally would.
2. Sift dry ingredients together into mixer bowl.
3. Add everything but eggs and mix just until combined.
4. Beat on high for 2 minutes, turn down mixer and add eggs;
return to high and beat for another 2 minutes.
5. Pour into pans and bake for about 50 min.
This recipe makes 10 cups of batter (two 10 pans), but can be halved or
doubled (if your mixer can handle it).