Much improved, this cake still needs more leavening and structure, that I took away by using Fluff. It's interesting that substituting Fluff is similar to gluten-free baking. Replacing eggs in the Fluff recipes loses structure, while in gluten-free batters structure is lost due to gluten removed. Also, eggs add leavening, usually when they are whipped up. Leavening can also have trouble in gluten-free mixes as the batters do not have structure to hold air.
Cream butter and half sugar. Blend dry and wet ingredients separately. Add wet and dry mixtures, alternating into the creamed butter. Whip egg whites separately with other half of sugar and salt, then add fluff. Fold egg whites into butter mixture.
If I add fluff at the beginning of beating the whites, will the whites still aerate?
These look better, although they are very flat on the top. I'd like a little more leavining next time.
The cake is super crumbly; there is barely enough structure.
Crumb is pretty moist and light. Flavor is pretty good. Tastes like almond white cake.
I think I prefer the angel food cake, which is also related to Fluff, so I'm going to stop developing this recipe.
Fluff Silver White Cake
6.6 oz Fluff
10 oz cake flour
6 oz sugar
3 1/2 t baking pwdr
1 t salt
4 oz butter
8 oz milk
2.2 oz egg whites
1 t almond extract
Cream butter and half sugar. Blend dry and wet ingredients separately. Add wet and dry mixtures, alternating into the creamed butter. Whip egg whites separately with other half of sugar and salt, then add fluff. Fold egg whites into butter mixture.
If I add fluff at the beginning of beating the whites, will the whites still aerate?
These look better, although they are very flat on the top. I'd like a little more leavining next time.
The cake is super crumbly; there is barely enough structure.
Crumb is pretty moist and light. Flavor is pretty good. Tastes like almond white cake.
I think I prefer the angel food cake, which is also related to Fluff, so I'm going to stop developing this recipe.
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