Last day! Take 20% off $150+ with code GOGOGIFTS. Go grant some wishes » details
Enter code GOGOGIFTS at checkout. Offer valid through 11:59pm ET 12/11/16. U.S. only. Certain restrictions and exclusions apply.
🔕 🔔
Loading…

My Basket ()

All questions

How to make this cake more like a cake?

6302824c 96d2 4b24 ad13 450fd777237a  photo on 1 18 15 at 12.29 pm

My recipe currently has applesauce, banana, olive oil and yogurt, all ingredients that I've read make a really moist cake. It still keeps coming out dry and slightly rubbery, like...well, like good bread, honestly. Also, it develops this toughish skin/crust on top like a dinner roll.

I mix it only until the flour disappears (muffin method), about 5 turns with a wooden spoon. I've tried underbaking with no success. It's pretty tasty, but the texture is off. Any ideas where I'm going wrong? There is no sugar/honey/maple syrup in this recipe which I'm sure is part of it, but sugar and sugar substitutes are not an option here, sadly.

asked by soleilnyc almost 2 years ago
9 answers 565 views
224441ba ff7c 461a a75e 524c3c3e3fb3  image
added almost 2 years ago

The thing to remember about sugar is that it actually helps to preserve moisture and tenderize the flour. Do you live at high altitude by any chance?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 2 years ago

I live at sea level. I was hoping the bananas would be sugary and hygrophilic enough. Actually the taste is quite nice. Just bready. More bananas? Egg yolks instead of an egg?

224441ba ff7c 461a a75e 524c3c3e3fb3  image
added almost 2 years ago

If you like the taste, then maybe you should keep it the way it is.

As for the dryness, I can only think that maybe the cake needs more fat? Melted butter or coconut oil would help.
There are a lot of dense ingredients, so you might even want to introduce more air to the batter by whipping your egg whites and folding them in.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 2 years ago

It's pretty light, as you can see from the pic. It's just tough and dry :P

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 2 years ago

I'll try doubling the olive oil

224441ba ff7c 461a a75e 524c3c3e3fb3  image
added almost 2 years ago

I'd be curious to see how it turns out for you!

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 2 years ago

Fat is what tenderizes proteins, such as the gluten in flour, and I suspect your cake needs a bit more of it. How much olive oil does the recipe call for?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 2 years ago

It's a small one layer cake: 3/4 c flour, banana, applesauce, yogurt then 2T of olive oil.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 2 years ago

One egg, though I wonder if the egg white is drying.