tmnolan
Assistant Cook
I have been attempting to making my cakes from scratch, however, I have run into some problems. Very dense and not real moist. I have always used box cakes and really like the airy, moist softness they produce. I am unable to duplicate this.
1. I have not been able to find cake flour, so I have used the formula of 1 c flour, remove 2 tbsp of flour and replace with 2 tbsp of cornstarch. Sift 5 - 6 times.
2. Have replaced shortening with oil. Also used mayo. Have not used sour cream yet.
3. Increased my baking powder from 2 1/2 tsp to 3 tsp to help it rise better.
4. Used 1/2 c of dry non fat milk with 1 1/4 c water vs 1 1/4 c milk. Did not like the milk version when previously made as the cake seemed too chewy.
I have followed the instructions to really sift. Too alternate my liquid vs. dry when blending. I have creamed my eggs and sugar for 4 - 5 mins for fluffiness.
I have made three scratch cakes, so far and each one is better than the last. However, still not airy. Moistness is almost there.
Please help. Thank you
1. I have not been able to find cake flour, so I have used the formula of 1 c flour, remove 2 tbsp of flour and replace with 2 tbsp of cornstarch. Sift 5 - 6 times.
2. Have replaced shortening with oil. Also used mayo. Have not used sour cream yet.
3. Increased my baking powder from 2 1/2 tsp to 3 tsp to help it rise better.
4. Used 1/2 c of dry non fat milk with 1 1/4 c water vs 1 1/4 c milk. Did not like the milk version when previously made as the cake seemed too chewy.
I have followed the instructions to really sift. Too alternate my liquid vs. dry when blending. I have creamed my eggs and sugar for 4 - 5 mins for fluffiness.
I have made three scratch cakes, so far and each one is better than the last. However, still not airy. Moistness is almost there.
Please help. Thank you