If you are using a mix this is what I do.
Instead of the normal 1/4 cup of oil only add 1 tablespoon.
Only add one cup of water.
I also add a package of instant pudding mix. Don't make the pudding just add the powder in the packet. This adds a lot of flavor and the extra powder makes the mix thicker.
I love vanilla cake made this way. I think it tastes better than doing it how the bow says.
it just does. there is special items put in baking powder to do that. if u don't add it, the cake is hard and rocky. carbon dioxide gas is produced when baking powder NaHCo3 is heated in the oven ,this gas evolution makes the cake spongy and fluffy
There is no abstract noun form for the concrete noun 'cake', a word for a physical substance.
None, it's a sponge cake because it feels spongy
to make recepies rise it helps the cake to rise during cooking making it light and spongy
You can use the egg whites to make the frothy top of a merengue pie.
Chiffon cake texture is supposed to be light, spongy and fluffy rather than that greasy and dense compare to regular cake because it is not an oil-based cake. You don't need to make the pan greasy with unnecessary fat.
the eggs give the cake lift and make it spongy
A light, spongy, cylindrical cake, used for breakfast and tea.
It's a spongy cake with strawberry filling.
Both. While the cake changes form a thick liquid to a spongy solid the foundations of it are changing as well.
The chemical formula of backing soda is NaHCO3. When heated it gives out the carbon bi oxide and you get the washing soda. 2NaHCO3 = Na2CO3 + CO2. This CO2 bubbles make the cake soft and spongy.
yes you can, however you need to stay clear from sweets and junk that can get in-between ur braces !