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Reply to "What's your secret to moist, tender cake?"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Add sugar. Add oil (which limits the production of gluten in the flour). Cut out an egg white or two. They are drying agents. The protein (flour and eggs) makes the batter set up. The sugar and fats make it tender and moist. It is important to keep the elements in balance.[/quote] [b]I thought eggs added moisture?[/b] The Silver Palate's Decadent Chocolate Cake is made with two egg yolks, with two whipped egg whites folded in -- and the cake is super moist. OP -- Did you bake the cake too long? That could dry it out.[/quote] I said cut out the egg whites. The yolks are fine (protein)[/quote]
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