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….
Good morning. The recipe is just slightly out of balance. Lotte, notice the weight of the sugar (400gr/14, oz) Then notice the weight of the Cake flour at (345gr). too much sugar for the flour to absorb so easely. This recipe is getting very close to a “HI~RATIO CAKE FORMULA) where special emulsifieres should be employed. (That is a condition where the sugar exceeds the weight of the flour)
Lotte, my opinion why the middle gets gooey is that the sugar is not fully melting in the allotted baking time. My suggestion use fine sugar…make your own by placing the sugar in your food proc or blender & give it a few 20 second twirls. Sugar in this condition will melt easier & quicker.
Lotte, the other question is the direction for you to employ “COLD BUTTER” COLD BUTTER does not absorb LIQUIDS VERY
In creaming the butter & sugar the butter at 65/67 degrees is considered optimum.
Lotte, My suggestion to you for moistness….remove 1,3/4, oz of sugar & add same amount of honey soon after creaming is completed. In employing honey we need to reduse the oven temp by 20/25 degrees due to the carmelization effect of the use of honey. Also reduce the baking powder by 1, teasp & ad 1/8th tsp (1/2 of a 1/4 tsp) of baking soda to neutriize the acidity of the honey.
Lotte let us know how well you have done…. we all enjoy reading a suceess story.
Good luck & enjoy the rest of the day young lady.