I'm going to attempt to make my first WASC cake this week. My question is can I use light/low fat sour cream or do I need to use "full strength"??
Use full fat sour cream. Fat serves an important purpose in cakes. I used to make cakes with low fat milk when I 1st started off cuz that is what my baking teacher did but it just didn't have the richness of a cake made with whole fat or full fat. I also made a wasc with low fat sour cream..accidentally bought it. Wasn't as moist as the full fat sour cream.
I've used both and don't see any difference.