I have used the following recipe for making Tres Leches, and I have had the following issues every single time.
What in the world am I doing wrong?
1) Right after I take the cake out of the oven, it looks great; nice golden color. Right before my eyes, as it cools, it starts to shrink. I will shrink leaving about 1/8 to 1/4 inch around the edges.
2) The next day, when I test the cake, it is very dense; no air pockets at all; like fudge. The bottom 3/4 or more of the cake was like this, while the very top was more of the expected soft, light sponge cake.
I've read that a dense cake can come from adding too much flour and/or over mixing. I'm using Gold Medal app purpose flour, and it states on the bag that 3 1/3 cup = 1lb. This comes out to 1 cup = 4.8 oz. I just did a test, measuring out the same way I did last night, and I actually came out with 4 oz. Could too little flour cause the cake to be dense?
Here is the recipe I am using.
I got it off the internet; could there be something missing or something generally wrong with it that you can see?
I am using a hand mixer and a metal cake baking pan.
I used fat free milk..
I don't know what they mean by 'add the flower mixture alternately with the milk'. Does this mean add some flour, then milk, then some flour, then milk? If so why?
As far as folding, how do I know when I'm done? Should all the white disappear?
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3/4 cup butter, softened
1 1/2 cup white sugar
9 egg yolks
1 tsp vanilla extract
2 cups all-purpose flour
1 1/2 tsp baking powder
1 cup milk
9 egg whites
1 tsp cream of tartar
2 cups heavy whipping cream
1 (5 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
2 cups heavy whipping cream
1 cup white sugar
1) Preheat oven to 350; Grease and flour 9x13 pan
2) In large bowl, cream together butter and sugar until light/fluffy
3) Add egg yolks one at a time, beating well after each addition
4) Stir in vanilla
5) Sift together flour and baking powder
6) Add flour mixture alternately with milk; beat well after each addition
7) In large bowl, beat egg whites and cream of tartar until whites for stiff peaks
8) Gently fold egg whites into cake batter using rubber spatula
9) Spread mixture evenly into prepared pan
10) Bake 25 to 30 minutes or until toothpick inserted into cake comes out clean
11) allow to cool
12) In a small bowl, stir together 2 cups heavy cream, evaporated milk and sweetened condensed milk
13) Pour mixture over the cake until it won't absorb any more. There may be 1/3 to 1/4 left over. It's okay.
14) Combine whipped cream and sugar; spread over cake
15) Refrigerate cake until serving.
16) Pour leftover milk mixture onto plates, set cake slices on top.
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What in the world am I doing wrong?
1) Right after I take the cake out of the oven, it looks great; nice golden color. Right before my eyes, as it cools, it starts to shrink. I will shrink leaving about 1/8 to 1/4 inch around the edges.
2) The next day, when I test the cake, it is very dense; no air pockets at all; like fudge. The bottom 3/4 or more of the cake was like this, while the very top was more of the expected soft, light sponge cake.
I've read that a dense cake can come from adding too much flour and/or over mixing. I'm using Gold Medal app purpose flour, and it states on the bag that 3 1/3 cup = 1lb. This comes out to 1 cup = 4.8 oz. I just did a test, measuring out the same way I did last night, and I actually came out with 4 oz. Could too little flour cause the cake to be dense?
Here is the recipe I am using.
I got it off the internet; could there be something missing or something generally wrong with it that you can see?
I am using a hand mixer and a metal cake baking pan.
I used fat free milk..
I don't know what they mean by 'add the flower mixture alternately with the milk'. Does this mean add some flour, then milk, then some flour, then milk? If so why?
As far as folding, how do I know when I'm done? Should all the white disappear?
-----------------------
3/4 cup butter, softened
1 1/2 cup white sugar
9 egg yolks
1 tsp vanilla extract
2 cups all-purpose flour
1 1/2 tsp baking powder
1 cup milk
9 egg whites
1 tsp cream of tartar
2 cups heavy whipping cream
1 (5 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
2 cups heavy whipping cream
1 cup white sugar
1) Preheat oven to 350; Grease and flour 9x13 pan
2) In large bowl, cream together butter and sugar until light/fluffy
3) Add egg yolks one at a time, beating well after each addition
4) Stir in vanilla
5) Sift together flour and baking powder
6) Add flour mixture alternately with milk; beat well after each addition
7) In large bowl, beat egg whites and cream of tartar until whites for stiff peaks
8) Gently fold egg whites into cake batter using rubber spatula
9) Spread mixture evenly into prepared pan
10) Bake 25 to 30 minutes or until toothpick inserted into cake comes out clean
11) allow to cool
12) In a small bowl, stir together 2 cups heavy cream, evaporated milk and sweetened condensed milk
13) Pour mixture over the cake until it won't absorb any more. There may be 1/3 to 1/4 left over. It's okay.
14) Combine whipped cream and sugar; spread over cake
15) Refrigerate cake until serving.
16) Pour leftover milk mixture onto plates, set cake slices on top.
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