Crumb of yellow butter cake (vs. white and chocolate)
Posted: 02 June 2012 10:45 AM   [ Ignore ]
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I love the delicate crumbs of the white and chocolate butter cakes from TCB, and while the yellow butter cake tastes lovely, I find its crumb larger and less appealing than the other two.  I have experimented a bit with reducing the baking powder ever so slightly, which has helped a little, but still, I would love to see the crumb of the yellow cake be as consistently small and delicate as the others.  Any explanations and suggestions?

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Posted: 02 June 2012 02:59 PM   [ Ignore ]   [ # 1 ]
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No, but I don’t for the other cakes, either.  Do you think this would help?

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Posted: 03 June 2012 08:40 AM   [ Ignore ]   [ # 2 ]
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I will definitely try this.  Thanks.  As for the white cake, any suggetions as to why this crumb is ideal, without superfine sugar?  Of course, the main difference between the two (yellow and white) is which part of the egg that is used, and I have always been intrigued that a substitution of one for the other (which are radically different in their make up) works.

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Posted: 03 June 2012 03:10 PM   [ Ignore ]   [ # 3 ]
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Yeah, I’m curious.  I have made these cakes for years, and just tolerated the slightly larger crumb with the yellow.  The white and chocolate are spot on, perfectly fantastic every time.  I do not overbeat, and I follow the exact methods for each type.  I am wondering it it’s something in the protein of the whites (which are in both the white, with whites only, and in the chocolate, with whole eggs).  The chocolate cake is not heavy, either—perfectly delicate.  I will try the superfine with the yellow, and see if it changes things at all.

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