tahoengirl
Posted 15 May 2011 , 2:54pm
post #1 of 5
I bake from scratch, I wanted to know is there a method to get a cake to rise high without doubling the batter?
4
replies
tahoengirl
Posted 15 May 2011 , 9:19pm
post #3 of 5
Does the extra egg and time cause your cakes to be tough?
LindaF144a
Posted 16 May 2011 , 1:05pm
post #5 of 5
Do not beat the batter for 5 minutes after you put in the flour. It will be one tough cake.
An extra egg, depending on the recipe, should not make it tough. Overbeating will make it tough. But if doubt add just the yolk. Although I doubt that is what makes the OP recipes light and fluffy and raise a lot. It varies from recipe to recipe. You should post the recipe you are using and then we can see if it can be adjusted.
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