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Reply to "What's your secret to moist, tender cake?"
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[quote=Anonymous]Overbeating the eggs (specifically the whites) can create too much structure in a cake and lead to the issues OP is having. Cook's Illustrated/Cook's Country has a recipe for Rich & Tender (that's the right word, OP!) Yellow Cake that could be helpful for you. They're notoriously exact ("beat at medium for 15 seconds," for example) but it's really helpful when you're just starting out baking. And a kitchen scale is an absolute staple for me. [/quote]
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