Good morning to you. I am sorry to learn of your cake baking disappointment. I scrutinized your cake recipe from your website.
I can only post to you from the standpoint from a “BAKING SCIENCE” viewpoint.
What I see here is a recipe that is somewhat out of balance. It can still bake but it would require a special ingredient. OR special mixing method such as what Miss Rose likes to employ… 2 STAGE MIXING METHOD.
Whenever the weight of the sugar exceeds the weight of the flour the recipe is known as a HI~RATIO CAKE FORMULA”.
Many baking books discuss this event. In comm. bakeshops a ingredient known as sweetex is employed it is a emulsified shortening. It helps the flour to absorb the extra sugar.
Or employ the 2 stage mixing method. Notice that 2, cups of SIFTED CAKE FLOUR weighs approx 8,oz. 2,1/4 cups of gran SUGAR weighs almost 16, oz.
One more thing to consider. 1 Tbls of baking powder seems too much to me. All that is required is approx 1 to 1 1/4 teas per cup
of flour. Furthermore, your recipe contains acidic ingredients, ie, LEMON JUICE. We should neutrilize this with baking soda. Soda is 4X stronger in leavener power than powder is. Sooo, I think maybe you should use 1/2 teas powder & 1/3 teas of soda. As you know Whipped whites have some leavening power as well.
I hope this info helps you to adjust your recipe accordingly. I am rooting for you to succeed in this recipe modification.
Good luck & enjoy the rest of the day.
Thanks for you input!
I might try the 2 stage mixing thing, I’ll look that up in TCB. If you read the recipe instructions (BTW that’s not my website, it’s alpineberry’s website), you aren’t actually mixing 2 1/4 cups sugar to 2 cups of flour directly. 1 1/2 cups of sugar go into the whipped egg whites, so the ratios in the cake are 2 cups flour - 3/4 cup sugar. So all that sugar is incorporated into the cake eventually, but via the egg whites.
I think next time I make it, I’ll reduce the amount of sugar in the egg whites (granted, I still believe it’s the egg whites that cause the rubberiness) but I bet I can leave out at least 1/2 cup of the sugar and still have a successful cake.
As I said above the flavor of the cake was fabulous, but I was wondering more about the texture, and how to avoid that.