OK scratch bakers, reporting in with my first test run of Fluffy Vanilla Cake: http://sweetapolita.com/2011/07/fluffy-vanilla-cake-with-whipped-vanilla-bean-frosting/ in cupcake form.
My original intention was to follow the recipe to a TEE but, when I dipped into my bag of cake flour, I found it near empty so, after some googling, I did a quick replacement with AP flour (210g) and 4.5 tbs of corn starch. I will make this again next week to see the difference but, I am happy to report that on a YUM factor, this recipe is a 10. However, I believe that the cornstarch and AP flour change the consistency of the original version. It wasn't bad, just different than what I was expecting. It was very light, airy, almost like an angel food cake but, with WAY more flavor and, spongy and moist. The problem I had and, which does not make it conducive to cupcakes (at least the ones for sale) is that when I pulled the liner away from the cake, I got pieces that came away with the liner. Now, this may be because I went a little over zealous in the sifting department (3x) thinking it would help to compensate for the fact that I was using AP...clearly NOT a good idea! HAHA
I did take some pictures but, I'll have to upload them tomorrow as I'm pooped. And, I will be trying this recipe again as written because, as I said, the taste was ohhh so good and, the cupcakes were beautiful and level when I pulled them out. Oh, and, I baked at 350 as per the recipe, checked them at 15 minutes because I didn't want to run the risk of over baking but, mine were done at 20 minutes.
My original intention was to follow the recipe to a TEE but, when I dipped into my bag of cake flour, I found it near empty so, after some googling, I did a quick replacement with AP flour (210g) and 4.5 tbs of corn starch. I will make this again next week to see the difference but, I am happy to report that on a YUM factor, this recipe is a 10. However, I believe that the cornstarch and AP flour change the consistency of the original version. It wasn't bad, just different than what I was expecting. It was very light, airy, almost like an angel food cake but, with WAY more flavor and, spongy and moist. The problem I had and, which does not make it conducive to cupcakes (at least the ones for sale) is that when I pulled the liner away from the cake, I got pieces that came away with the liner. Now, this may be because I went a little over zealous in the sifting department (3x) thinking it would help to compensate for the fact that I was using AP...clearly NOT a good idea! HAHA
I did take some pictures but, I'll have to upload them tomorrow as I'm pooped. And, I will be trying this recipe again as written because, as I said, the taste was ohhh so good and, the cupcakes were beautiful and level when I pulled them out. Oh, and, I baked at 350 as per the recipe, checked them at 15 minutes because I didn't want to run the risk of over baking but, mine were done at 20 minutes.
