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….