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Recipe(tried): How to make a very moist cake for ed, arlington

Desserts - Cakes
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Ed, I substitute applesauce for all of the oil in my cakes. I also use only egg whites in my white cakes. By omitting the oil it makes for a much lighter tasting cake. You won't taste the difference, but the texture is much moister. Also where the eggs are concerned, if the recipe calls for 4 whole eggs, I use 5 egg whites. Always add one extra white if not using the yolks. Hope this will help!
MsgID: 0217284
Shared by: Barbara, Ms
In reply to: ISO: moist white cake (nt)
Board: All Baking at Recipelink.com
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Reviews and Replies:
1 ISO: moist white cake (nt)
  ed arlington, va
2 Recipe: Coconut Cream Cake
  Gladys/PR
3 Recipe(tried): How to make a very moist cake for ed, arlington
  Barbara, Ms
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