Blew up—and sank!? I’ve made this once before using a mixture of 3/4 c cream + 1/4 c 2% milk (what I had on hand) and it was TO.DIE.FOR. Made it again

BAE
  • Posted by: BAE
  • September 5, 2022
  • 441 views
  • 2 Comments
One-Bowl Blueberry Buckle
Recipe question for: One-Bowl Blueberry Buckle

2 Comments

Lori T.
Lori T. September 5, 2022
Yes, well- evidently the cream you used contained a higher fat percentage. Too much fat in a cake batter leads to exactly the scenario you desribed. It puffs up and flows, and then it collapses and dies in the middle. It's also greasy and dense in texture. 2% milk means it has half the fat of whole milk- which is usually 4% fat, 96% other stuff- water, protein solids, etc.
 
702551
702551 September 5, 2022
Time for a mathematics exercise!

Heavy cream = 36-40% fat
Whole milk = 3.25% fat
Low-fat milk = 2% fat

Let's use a 100 g basis with 75 g of heavy cream at 36% fat and 25 g of low-fat milk at 2% fat.

75 g x 0.36 = 27 g fat
25 g x 0.02 = 0.5 g fat

That totals 27.5 g of fat for 100 g of combined liquid so 27.5% fat.

The recipe itself calls for whole milk (3.25%) so that nearly 8.5x more fat.

As Lori mentioned, the end result is not surprising when there is too much fat as in this case.

A better substitution would have been to add a teaspoon or so of cream to the measuring cup and then fill it with low-fat milk.

Anyhow, lesson learned.
 
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