![]() ![]() Fifth, I added an extra 1/2 tsp of vanilla. Fourth, I substituted 3.25% buttermilk for regular milk (I had some on hand otherwise I would have made my own with lemon juice). Third, I used regular salted butter as I can't be bothered with unsalted butter, except in rare circumstances. Second, I sifted the flours together to lighten them up. First, I made sure all my ingredients were at room temp, including the milk. With the previous reviews in mind I prepared the batters with some minor tweaks. ![]() I've just finished baking 2, 9"x13" rectangular cakes, using 2 separate batches of batter. It seems people either love it or it was a disaster. I've read several reviews from those sites and this one regarding the success of this recipe. I was looking for a white cake and have come across this recipe a few times on different sites. I don't know how the frosting is, because I used my own recipe. just watch it more than relying on the cooking time & do a doneness test frequently. my cupcakes actually burned on the bottom, but they still were awesome on the inside. I only gave this 4 stars because, like others have said, the cooking time is wayyy off. Doing this really turned out a flavorful and moist cake. This makes the sugar easier to absorb, and also cuts down on mixing time. ![]() Also, I put my regular granulated sugar in the food processor (I have a ninja chopper) and ground it down to make supefine sugar instead. The acid in buttermilk breaks down the gluten in flour, which results in a softer cake. I got mine to turn out with a very soft texture by replacing the regular milk with buttermilk (which I made myself by measuring out a cup of milk & subtracting a Tbsp, then replacing that tablespoon of milk with some lemon juice & let it sit for 5-10 mins). This would probably be great almond flavored too. A little improv can really make it great.
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