Vanilla Cake Recipe - HELP
Posted: 21 August 2013 04:37 PM   [ Ignore ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  129
Joined  2011-01-21

Hello Everyone!
I need help - I am using the following recipe that is a “take off” of Rose’s -

5 large egg whites (150 g), at room temperature
1 whole egg
1 cup whole milk (237 ml), at room temperature
2-1/4 teaspoons (12 ml) pure vanilla extract
3 cups (345 g) cake flour, sifted
2 cups (400 g) sugar
1 tablespoon + 1 teaspoon (17 g) baking powder
3/4 teaspoon (5 g) salt
12 tablespoons (170 g) unsalted butter, cold and cut into 24 even pieces

Every time i make this cake - it tastes great but it is always dry.
I am using both a 8 x 3in and 6 x 3in fat daddios pan with cake strips.  The cake is level when cooked with the strips, but if i wait until the center is completely done the cake is dry.  If i don’t wait until the center is done, it is “gooey” inside the center.  Everyone claims the cake is fluffy and moist - yet mine isn’t….

Can anyone help me as to what i might be doing wrong - or point me to a better White Vanilla Cake Recipe?  I am trying to perfect the “moistness” for a wedding that i am doing in Oct….

Thanks!
LittleLottie

Profile
 
 
Posted: 21 August 2013 09:59 PM   [ Ignore ]   [ # 1 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  129
Joined  2011-01-21

HI Charles -
I like the 3” pans from Fat Daddios - i take it that you are using a different height? 
Maybe i should try the recipe in 1.5” pan (or what ever the “normal” height is?

Profile
 
 
Posted: 22 August 2013 05:50 AM   [ Ignore ]   [ # 2 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  129
Joined  2011-01-21

HI Charles -
Thanks so much for the advice - i never heard of the flower nail.
I was going to try both ways - the shallow pan and the flower nail - see if that is an issue!
BTW - love the old joke!

Profile
 
 
   
  Back to top