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Tuca, re: moister yellow cake. Are you

Misc.

using all purpose flour & baking powder? If so, switch to cake
flour. Baking powder tends to dry and coarsen a cake, which
doesn't matter in spicy, richer cakes, but it does in delicate
one, & cake flour compensates nicely for this effect. Maybe
this tip is the only thing you need to change in your current
recipe. (Complements of Fannie Farmer Baking Bk by Marion
Cunningham) There is also a recipe if you want it.


MsgID: 0040787
Shared by: kt/mn
In reply to: ISO: Moist Yellow Cake from scratch
Board: Cooking Club at Recipelink.com
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