BAKERS: what kind of cake is this??

Question

I've been trying to find a recipe for some time now for a basic white/yellow vanilla type cake.

It seems that so many of the recipes I try are REALLY dense (as in they turn out doughey and heavy) or taste either like nothing or like eggs or flour.

I recently made a cake that came out "rubbery." It was very light but the texture was very elastic (like bread) and could only be cut with a sawing motion--otherwise the knife would just press the cake down flat.

I had cake made by a professional at a party recently that was delcious and moist, AND it seemed the perfect texture: the cake was light and moist, and cut very easily (no 'elasticity'). when pressed on with a knife, the cake split without being "smooshed down" yet hardly ANY crumbs fell off.

this is really specific but can anyone tell me how to achieve this type of cake? I just can't seem to perfect it and I'm growing frustrated.

i did use cake flour-- the softasilk brand.

Answer 1

What type of flour did you use?
For cakes most people use cake flour which is low in gluten.

If you use all-purpose flour, there's too much gluten in the flour so you end up with bread.

Typical cake flour brand names are Swans Down and Softasilk (sp?).

Also, don't hold back on the fats/oils that go into the cake. The fats give the cake a nice moist, soft mouth feel.

Sifting helps aerate the flour and get rid of lumps.

Here's some recipe from the Swans Down website. I imagine these recipes have been tested so you should get some good results. http://www.swansdown.com/Portals/TheArtOfBaking/portal.aspx?tabid=2

Here's the Softasilk (Pillsbury) website with cake recipes: http://www.pillsburybaking.com/recipes/Search.aspx?type=course&mealtype=21&mealtext=Cakes

Answer 2

YOU DO NOT NEED TO USE CAKE FLOUR... Fat will make a cake (sponge) dence. Over mixing will cause the cake to become elastic. but you do not need o use cake flour to make a good yellow cake.

This is a basic reciepe

1/2 cup butter (unsalted) Soft
1 Cup sugar

3 eggs
2 teaspoons vanilla
3/4 cup milk

2 cups flour All purpuse is fine
2 tea spoons of baking powder (NOT SODA)

I a mixing bowl mix the sugar and the butter until light and fluffy.

Mix the wet ingredients together and set aside.
Mix all dry ingredients together and set aside.

When the butter mix is fluffy, add 1/2 the wet mixture and 1/2 the dry mix. Mix together.

Add the balance of the wet and dry ingredients. mix until there are not lumps. 2 -3 mins.

Makes 2 9" round cakes. Bake at 350 until golden brown and tooth pick stick in the middle will come out clean.

This recipe works for sure. We make hundreds of cakes with this recipe, I have been Baking for 18 years. If you have any questions please feel free to ask. Good Luck

Mark
Piece of Cake Inc.

Answer 3

Why don't you try a nice simple cake? My mother first got this recipe back in the 1940's when she was demonstrating a NEW invention for the Gas company - the GAS OVEN!

Dinette Cake - makes (1) 8" square or (1) 9" round
Sift together: 1 1/2 cups sifted flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
Add: 1/3 cup shortening (Crisco)
1 tsp. vanilla
2/3 cup milk
Beat 2 minutes at medium speed.
Add 1 lg. egg. Beat another 2 minutes at medium speed.
Pour in greased and floured pan. Bake for 30 - 35 minutes at 350 F.

Frost with your choice of frostings. Or make it into a Boston Cream Pie by making vanilla pudding for the middle and putting Chocolate Confectioners Sugar Frosting on Top Only
1 1/2 cup confectioners sugar
1 sq. baking chocolate - melted
2 Tbs. butter - melted
1 tsp. vanilla
1 - 2 Tbs. milk
Beat well. Add a little more milk as needed. If too thin, chill.
Recipes can be doubled to make double layer cake or 13 x 9.

Answer 4

Are you using cake flour? Are you sifting? Sometimes regular flour has too much gluten, and that can make for some rubbery cake. Also, what kind of pan are you using? Believe it or not, the pan can make all the difference in the world. I use dull aluminum when baking cakes and stay away from nonstick Teflon crap, glass and silicone.

Answer 5

it's the baking technique. Do not overbeat it, don't use butter or oil for greasing the pan (Wilton Cake Releaser works really well), and brush all the crumbs off when decorating.

Plus, never let the spatula leave the cake when icing.

Answer 6

Save yourself some grief and just use Duncan Hines Cake Mix. It's the best.

Answer 7

use ordinary flour and "baking powder" put it in last and dont beat it in just fold it in and make sure u bake it at the right temperature. another way is when u bake it put a pan of water underneath it on next rack down