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Reply to "Bakers, help me salvage this cake recipe"
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[quote=Anonymous]I am the 8:51 pp. just checking my copy of Cookwise by Shirley Corriher. If you want to understand what is going on and why with your baking, this is the book. Anyway, besides recommending long creaming to aerate, she says eggs serve multiple roles. Yolks emulsify and add creamy texture, whites are leavening but also drying. If your cake is dry, you could ad an extra yolk, and slightly more sugar and butter. She says shortened cakes (all cakes using fats such as butter or oil) that contain large amounts of sugar or liquid may need extra emulsifiers.[/quote]
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