For those of you who complained about the cake being too dense, try cutting back on your flour. A standard cake recipe usually calls for about 2 1/4 cups of flour, not the amount listed. That amount would work well if your 9" pans were at least 2" deep, and most standard ones that we have in our kitchens are not. Also, decrease sugar down to 1 cup. The gelatin is going to add a LOT of sweetness...I found this out the hard way making this recipe with a boxed cake mix. It was way too sweet for me, but everyone else loved it. I also cut back to only 3 eggs and took everyone's suggestion and whipped the eggs whites, folding them in at the end. Also I only used 1/2 cup of butter but also added 1/2 cup of oil. I kept the milk the same and actually blended the strawberries, milk, and oil all together to make a puree, almost milkshake-like in texture and added it to the creamed sugar, butter, and eggs. Then I mixed in the flour just for a minute and continued to stir by hand, so as not to over-beat the batter. My cake came out perfectly, very moist (a little delicate, but the boxed version did, too), and just the right amount of sweetness. My cake is going to get lots of whipped cream and a white-chocolate custard filling between the layers. :-) --You can make your own cake flour by taking out 2 Tbsp. of flour from each cup and adding 2 Tbsp. of cornstarch back in. Sift 4-5 times, THEN scoop out the amount you need.--
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For those of you who complained about the cake being too dense, try cutting back on your...