moist cake
Posted: 16 October 2009 02:28 PM   [ Ignore ]
Total Posts:  1
Joined  2009-10-16

I would like to make an extremely moist chocolate cake either with flour or cake mix. i read 1/4 cup of mayo to batter, extra sugar , butter oil, and even sour cream. which is the best suggestion and proven to give a more moist cake from either scratch or pre-mix. please help. making cake for my daughters birthday. thank you a cooking dad

Posted: 17 October 2009 03:31 PM   [ Ignore ]   [ # 1 ]
Sr. Member
Total Posts:  102
Joined  2009-09-25
Bungalow Barbara - 17 October 2009 01:08 AM

...However, you have to be careful if you are modifying a “from-scratch” cake recipe. They can be very sensitive to changes. You might want to start with a cake recipe designed to be very moist. There are some good ones in Shirley Corriher’s “Bakewise.”...

Shirley’s Bakewise suggests that butter cakes can be made more moist by substituting up to 10% w/w with cornstarch for flour without significantly changing the structure or texture of the finished cake.  I have tried this with a few pound cake and yellow cake recipe trials and it does make the cake more moist to the mouth, although as the percent cornstarch approaches 10% and higher percentages, the cake becomes more coarse in texture IME.  I haven’t tried it with a genoise or other cake where most of the structure/texture comes from egg foam (where syrup might otherwise be required for moistness/texture improvement).

Has anyone else experimented with this method in egg foam cakes? Just curious…


Tom <”))))>(
Wise men speak because they have something to say; fools, because they have to say something. -Plato

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