CAKE: vanilla cake test

 

• WET
• 4 eggs
• 2 cups (420 g) sugar
• 1 tbsp  vanilla extract
• 3/4 cup  avocado oil or other neutral oil 
• 1 1/4 cup (310 ml) milk, alternative milk, or soda water
• DRY

• 3 cups (450 g) all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt

With the rack in the middle position, preheat the oven to 350 °F (180 °C). 

Oil and line the bottom with parchment paper two 8-inch round pans or a bundt pan.

In a mixer or by hand, beat the eggs, sugar, and vanilla with an electric mixer for 10 minutes or until thick, pale, and triple in volume. 

Drizzle in the oil while beating. 

In a bowl, combine the flour, baking powder, and salt. 

On the lowest speed, add the dry ingredients alternately with the liquid until the batter is smooth. 

Divide the batter into the pans and bake for 50 to 55 minutes or until a toothpick inserted in the center of the cake comes out clean. 

Let cool for 15 minutes. Remove from the pans and let completely cool on a wire rack.

Results: 

1. The cake was too dry, very firm. If I was stacking/slicing in half and then frosting then I would make this again. 

2. How to increase moisture? I used avocado oil, need to look into how that reacts to cakes. Need to think on this….

7-19-23 NOTE: 

using 1/4 cup olive oil 

1/2 cup vanilla yogurt