Making a cake, however satisfying – can be a complicated process. But by altering the ingredients, you can eliminate a number of potential pitfalls that lead to a cake being dry and crumbly. In some cases, making substitutions or adding one additional element is all you need to make an extremely moist and fluffy cake.
The types of ingredients you use to bake your cakes play a major role in how moist and fluffy you cake will be.
- Use cake flour in place of all-purpose flour. Cake flour is flour which has been mixed with some corn starch in order to make it lighter. Cakes baked with cake flour are usually lighter and softer than cakes baked with all-purpose flour.
- Use real butter in place of margarine, even if the recipe calls for it. Margarine or butter substitutes contain more water than fat. However, it is the fat in butter that helps to hold the cake together and moisten it. The excess water in margarine will evaporate in the oven’s heat, leaving you with a dry texture to your cake.
- Substituting some butter with oil in a recipe always leads to moister cakes. Vegetable oil reduces the production of gluten in flour, a protein found in wheat products that work as a binding agent. Too much gluten in a cake will cause it to be sticky and tough rather than moist.
- Consider substituting milk for buttermilk. Buttermilk can be made by whisking milk and lemon juice and let it sit for about 10 minutes until curdles are forming and thickening the mixture. Other than lemon juice, you can use white vinegar. Buttermilk itself has a high acidic content which breaks down the gluten in flour, thus making cakes softer.
Last but not least, make sure to keep your cake moisturized. You can do it by sealing it with plastic wraps and simply let it sit in the room temperature. Or, you can also pour or spray syrup over your sliced cake before frosting it.
And don’t forget to check out Jakarta Culinary Feastival on 16 – 19 November 2017, because we will have the best cakes in town!