For a few weeks now I have been trying to perfect a white layer cake (with different added flavors) using the reverse creaming method. The base recipe is from The Perfect Cake.
#1 Coconut layer cake
- Cake was too dense and did not rise much, although flavor was good.
Notes and changes
- Since the recipe on The Perfect Cake for 2 9inch layers, I scaled the recipe down for 2 8 inch layers, probably a mistake
- I used AroyD coconut milk instead of the suggested coco lopez. I also added more than the suggested ratio of coconut milk, which probably contributed to the dense texture.
- I cut down on the sugar, which I think was a good move but I forgot how much I added exactly ):
- I used all purpose flour instead of cake flour. I think that was ok. However, I realized that 2.25 cups of cake flour =/= 2.25 cups of all purpose flour by weight, so I probably added less than the totally volume of flour required. I converted cups to grams of cake flour and added that amount of all purpose flour.
- I used a cream cheese and mascarpone butter cream frosting, which is slightly too sweet for my liking
#2 Strawberry dream cake
- Did not scale recipe
- Reduced sugar by ~40g
- Cake was still too dense and did not rise much
- Maybe baking powder was expired?
#3 Strawberry dream cake take 2
- New baking powder
- Used 288g of all purpose flour
- 340g sugar
- Baked two versions
- Original recipe in book
- Same ingredients and proportions but egg whites were whipped to soft peaks with half the sugar and folded in at the end
- The original version with no whipped whites turned out ok in texture. However, it was domed in the middle and did not rise much at the sides. Batter was slightly curdled.
- The version with whipped whites rose more evenly. However, it collapsed slightly after cooling, causing it to be denser and more doughy tasting. Initially I thought that this was because the cake was underbaked, but the next attempt (see #4) suggested that it might not be the case.
- Both cakes were similar in taste and slightly too sweet for my liking.
- I left portions of the cake in the fridge, or at room temperature. For both cakes, keeping them in the fridge (wrapped in cling film) caused them to be more moist but also more dense.
#4 Lemon layer cake
- Wrapped cake tins with kitchen towels soaked in cold water to encourage even rise of cake
- Baked for a longer time (40mins)
- Added less sugar (170g + 150g) total
- Used 2% fat milk only
- Made 2/3 portion of lemon curd with 240g sugar, 6 egg yolks, 2 eggs. This was just enough for the cake. The curd is a bit sour so I would either add more sugar to the curd or to the cake next time.
- Made 2/3 portion of honey cream cheese frosting. I added honey to taste. This was just enough for a thin layer of frosting.
- Original version rose nicely evenly, but sunk a little in the middle. Nice even crumb.
- Whipped whites version shrunk and collapsed after cooling. Large uneven holes in the cake.
- Batter was curdled, probably because the milk/egg mixture was too cold or I added it too quickly. I need to be more careful about this next time
- I buttered the sides of the cake tin, but I don’t think that caused the whipped whites cake to shrink since I did not butter the sides the previous attempt.
- Perhaps use whole milk next time
- I used the lemon curd recipe in the book and a honey cream cheese frosting.