why do we need these ingredients? Is it simply a case of 'Because my mother always made it that way'?
barnsleycook wrote: I also found that the ones made with oil were pretty dry.
Suelle wrote:barnsleycook wrote: I also found that the ones made with oil were pretty dry.
That's interesting, because most professional cooks/experts say that cakes made with oil are moister and keep better than cakes made with butter.
barnsleycook wrote:I had heard that as well so you can imagine my disappointment when I made Mary Berry's Death by Chococlate cake for my daughter's birthday (
http://lyns-hobbies.blogspot.com/2007/1 ... -cake.html) and it turned out dry in comparison to a bog standard chocolate victoria sponge. I also thought it had a harsh unpleasant taste.
Paulthebread wrote:I didn't use vinegar because I used s/raising flour and didn't think I needed it.
I've just had a look at the remains (there was less than a quarter left after the party) and it's just as moist as when I made it on Saturday.
That's a fair point about cocoa powder giving the cake a strong flavour - perhaps the next time I'll aim for a vanilla sponge.
Which leads me to my next question - I've never bought vanilla extract before, although I was aware that I should avoid vanilla essence. I paid £1.67 for a small bottle of what was labelled 'Vanilla extract' - but, on reading the label the amount of extract was minimal. (I haven't got it hand ATM, I'll check the actual amount tonight.)
So, what should I be looking for?
The stuff I've got is labelled:
'Extract of vanilla'
The contents are :
Vanilla extract 1.3%
This essence is prepared from Natural Extracts of Vanilla
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