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Reply to "Bakers, help me salvage this cake recipe"
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[quote=Anonymous][quote=Anonymous]I agree with PPs. Follow the recipe, except ignore the skim milk. Cakes need fat for proper structure and tenderness. Use whole milk instead. [b]Then let the butter and sugar cream for a good 4 to 5 minutes. This is the step that puts the air bubbles in the batter.[/b] I might use 2 eggs if they are not large. Or find a similar recipe for the cake, which is a basic butter cake, with better reviews. You can still do the plums according to the original recipe.[/quote] OP's recipe is a pastry style where you rub the fat into the flour. Like a pate brisee. I think it needs more fat, OP. And "shortbread" is about the texture you'll get from this recipe.[/quote]
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