A One-Ingredient Trick to Make Any Cake 1,000 Times Better

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A One-Ingredient Trick to Make Any Cake 1,000 Times Better
France Dernières Nouvelles,France Actualités
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It's almost too easy.

—1/2 cup plus 2 tablespoons to be exact. Instead of adding more cream , I want to see what happens if ILeft, original. Right, whipped cream.This was my favorite makeover of the bunch. After one bite of each, all I could say was, “Wow!” Such a noticeable difference here. The whipped-cream cake has a domed center , shrunk more around the edges , and has a bouncier consistency when gently poked. After being sliced, the whipped-cream version showed off a higher rise and fluffier crumb.

“Don’t worry if it sinks in the middle,” Lawson writes in the recipe. “Indeed, it will do so because it’s such a dense and damp cake.” Which is to say, if you addliquid, the middle will sink even more and the sides will scrunch up . Should I have seen this coming? Maybe. Did I learn something from it? Totally. The original is as moist as a cake can be without turning into pudding or fudge, which is what the whipped-cream version reminded me of.

—it’s a proceed-at-your-own-risk candidate. These recipes have moisture covered, so the structure will likely suffer. But maybe the ultra-fudgy consistency will be just what you want.Like the plum torte or a pound cake or sturdy muffin. One easy litmus test: Will you have tothe whipped cream into the batter? If the batter is so thin that you only have to stir it in, see the above paragraph.Can I promise that it will always go perfectly? Course not.

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