How come every time I substitute fruit juice in my cakes they fall? I make sure it is room temperature.
it changes the ph and the leavening can't do it's thing -- changes the acidity level --
I have noticed that when buttermilk is used in a recipe, baking soda is used instead of baking powder. Maybe substituting baking soda for baking powder would work for you when you use fruit juice as the liquid.
Is there a reason you're using fruit juice beyond flavoring? There might be an easier way to get the fruit flavor beyond juice - which is actually the weakest way. Think how adding lemon juice to a cake doesn't do all that much and how you need to get the zest in there. Think freeze-dried fruit, concentrated purees, zests, extracts (not the first resort as many taste artificial), etc.
I am just trying different things to get flavor. I wanted to get away from extracts. It's usually hard for me to find fresh fruit where I AM.
do a test and see what happens if you boil the fruit juice down so there's a lot less water in there -- might work
Hey Mustang 1964, do you have own a mustang? Just curious. I have a 1967 Mustang.
Here is a strawberry cake recipe below using pureed strawberries from Martha Stewart.
Martha Stewart had some bakers on making cupcakes and the Sprinkles strawberry cupcake recipe added strawberry puree to batter and is delicious:
2/3 c strawberries pureed to 1/3 c
1 1/2 c flour
1 tsp baking powder
1/4 tsp salt
1/4 c whole milk, room temp
1 tsp vanilla
1/2 c unsalted butter
1 c sugar
1 egg plus 2 egg whites, room temp
350 22 -25 minutes makes 12 cupcakes (or probably two 8" layers)
The recipe calls for a powdered sugar frosting (3 1/2 c) with 1 c butter and 1/2 c strawberries (pureed to 3 T), salt & vanilla.
Remnant3333
Thanks for the recipe I'll have to try it.
I wish I had a 64 Mustang they called it a 64 1/2 because it came out mid year. It's actually a 65. I have a 74 four speed stick shift
not quite the same thing. I would love to have a 67.
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