Falling flat

by Kim
(Syracuse, NY)

Hello! LOVE this cake recipe, it's my go to for vanilla cake!

My only question is that it doesn't seem like the cake is rising as much as I would expect it to. The only changes I have made to this recipe is I use store bought salted butter and then exclude the addition of salt in the recipe. Could that make a difference somehow?

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Mar 10, 2015
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French Vanilla Cake
by: Raschell

I really don’t think that the salted butter would do that. I sift my dry ingredients. I cream the butter first and whip it for 3 minutes until light and fluffy.

Then add the sugar and beat again; until light and fluffy. That’s approximately another 3 minutes (that’s a long time).

Check the expiration dates on the flour, eggs and baking powder.

Are the eggs at room temperature? This will make the eggs beat high and fluffy and is important as all these steps are to this recipe. It’s all worth it though!

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