Hello everyone, I’m brand new here and I’ll try not to be too obnoxious! I’ve been trying to find a recipe for a yellow cake which comes out not too moist and fluffy, but not as dense and heavy as a pound cake. I’m using it in a trifle which gets juicy sliced strawberries (lots of juice!) poured over it before the other elements are layered on. I want the cake to soak up some (or most) of the juice so if the cake starts out very moist, it might not have much room for juice, right? I’d even like the cake to not be terribly sweet if possible. Thanks in advance!
Good afternoon. Welcome to our baking forum. Kittenfix, a yellow cake is also known as 1-2-3-4 cake.
I mention this to you just in case you are left to find your own recipe.
I can eventually help you with this recipe.
This information I just mentioned to you comes in two varieties, ie, separating the eggs & whipping up the whites or employing the eggs whole. If you wish a strurdy baked product I would not separate the eggs.
Good luck in your quest & keep us posted.
Thank you for your reply, FRESHKID, I never would have thought to look for a recipe where I didn’t separate the eggs. I should have checked back here before baking! I ended up finding a recipe called a combination of a yellow cake and a chiffon cake. It was good, not too “cottony” not too dense. I wish I would have made one to frost so I could have been able to really judge the cake, because once I poured sliced strawberries all over it, and the other gloop, it’s all delicious but it’s not about the cake itself at that point! But I saved the recipe, and next time I just HAVE to have cake, I’ll make that one again so I can figure out if I love it.
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