Why is my cake dry?
This could be for a number of reasons. Check your quantities - too much raising agent, too little water or too little Stork can cause dryness. If you're sure you got your mixture right, you may simply have cooked your cake for too long.
- The best cakes are made in a warm kitchen with ingredients at room temperature, not below 65–70°F (20–21°C).
- To test your cake is cooked, lightly press the top – if firm and springy, it's ready; if soft, it needs a little longer in the oven. Use a metal skewer for larger cakes, the skewer should come out clean with no uncooked mixture sticking to it.
- Make light work of mixing and use packet Stork at room temperature.
- Don't cream sugar and Stork spread from the tub for too long. This will make the fat go oily and you'll lose that fluffy, airy texture.
Why not put it to the test...
