Good morning Erin. How are we today???. I read your post saying you feel you employed too much of that PAM junk. Well perhaps Erin. However my friend, I will relate to you that I have discovered. The reason your cake came out looking too wet.
Or very moistful.
Now then, Erin, there are cake recipes that are designed to be out of balance. This isn’t one of them…however if you omit one maneuver by following the recipe you will have a cake that is out of balance. It is called a “HI~RATIO CAKE FORMULA.” That is how you baked this cake…no fault of your own but of the recipe due to their omission.
HI~RATIO CAKE FORMULA:
This is when the weight of the sugar exceeds the weight of the flour we now have a condition that requires a ingredient that you do not have.It is called “EMULSIFIED SHORTENING”. The sugar in this recipe amounts to 14, oz… the flour approx 9.5 to 9.625, oz. (9 5/8).
What we have here is this. Notice in the directions it instructs you whip of the egg whites. But it fails to tell you to incorporate to employ a sugar amount. These words are omitted. Sooo, you mixed in all of the sugar into the mix. Now then Erin, you generally employ about 1, oz of sugar for 1, egg white. Sooo, if we remove 4, oz (1/2 cup plus 1 or 2 TBLS) of sugar from the mix & use it for the meringue you recipe is now properly balanced within a reasonable amount of plus or minus 15%..
Erin, If you require assistance to do the egg whites our members can tell you how better than I can…post back if you like.
Well Erin, I think we both solved the mystery of the “DROWNED OUT CAKE”. Make this cake again & let us know what you think of the recipe.
Good luck to you in your baking projects & enjoy the rest of the day.