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Old 03-26-2015, 01:48 PM   #1
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Yellow Cake Problem

As part of my continuing quest for a great yellow cake recipe, I made this recipe: All-Occasion Downy Yellow Butter Cake Recipe | Epicurious.com

I made the recipe exactly according to directions. I used two prepared pans 9" cake pans.

I cooled the pans on a rack for the specified 10 minutes and maybe a little longer. Then I ran a tool around the edges of the pans and inverted them to remove them from the pans. Both layers broke apart. I am really really angry.

What the heck caused that?
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Old 03-26-2015, 03:17 PM   #2
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the first thing that caught my eye is that the butter is mixed separately from the sugar. Every recipe that I have ever seen, the sugar is beaten and mixed in with the softened butter. Then the eggs and vanilla are added. The dry ingredients are alternately added with the liquid ending with the dry. This recipe does everything backward from what I have always learned.

Then in the last part of the directions, they expect the cake to fall apart.

To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.

Nice of them to let you know it stands a good chance of failing.
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Old 03-26-2015, 03:33 PM   #3
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If the cake stuck to the bottom of the pan try lining the pan with a round of parchment or waxed paper.

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Old 03-26-2015, 03:52 PM   #4
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The recipe calls for just egg yolks? I believe that is your problem. I would beat the egg whites to soft peaks and fold them into the completed batter. I've seen a lot of cake recipes that call for just the whites, but never just the yolks.
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Old 03-26-2015, 04:59 PM   #5
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Quote:
Originally Posted by Addie View Post
the first thing that caught my eye is that the butter is mixed separately from the sugar. Every recipe that I have ever seen, the sugar is beaten and mixed in with the softened butter. Then the eggs and vanilla are added. The dry ingredients are alternately added with the liquid ending with the dry. This recipe does everything backward from what I have always learned.

Then in the last part of the directions, they expect the cake to fall apart.

To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.

Nice of them to let you know it stands a good chance of failing.
This is what's called the reverse creaming method, it doesn't cream the fat and sugar in the traditional way. It helps produce a light moist crumb, in an almost foolproof way.
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Old 03-26-2015, 05:01 PM   #6
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Quote:
Originally Posted by Andy M. View Post
As part of my continuing quest for a great yellow cake recipe, I made this recipe: All-Occasion Downy Yellow Butter Cake Recipe | Epicurious.com

I made the recipe exactly according to directions. I used two prepared pans 9" cake pans.

I cooled the pans on a rack for the specified 10 minutes and maybe a little longer. Then I ran a tool around the edges of the pans and inverted them to remove them from the pans. Both layers broke apart. I am really really angry.

What the heck caused that?
I always line the bottom of my pans with parchment. I've seen a trick where you can use the butter wrappers in the bottom of the pans, this will cover most of an 8" pan.

I find that the parchment holds on to the cake in most cases, giving it a bit more stability.
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Old 03-26-2015, 05:12 PM   #7
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I've made a few reverse creamed cakes, and in spite of their popularity, I've never been happy with the results. They remind me of the cakes I can get at the grocery store bakery. Acceptable in a pinch, but never outstanding.

I would look for a more traditional recipe.
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Old 03-26-2015, 05:55 PM   #8
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Quote:
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This is what's called the reverse creaming method, it doesn't cream the fat and sugar in the traditional way. It helps produce a light moist crumb, in an almost foolproof way.
Not in Andy's case.
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Old 03-26-2015, 06:08 PM   #9
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Not in Andy's case.
That's why I said almost!
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Old 03-26-2015, 07:52 PM   #10
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Cake is not usually in my vocabulomentarium. But I can put together a terrific trifle and perhaps even sub cake bites in a tiramisu instead of using crispy lady fingers.
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