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|Sum, on 30/11/2020 07:04pm|
My eggless cakes are always on the chewy side with a baking soda taste. I dont overmix, I don't add more than 1 teaspoon of baking powder and 1/4 teaspoon baking soda for every cup of cake flour. I have tried every precaution, yet the results are unsatisfactory. Should I give up and start baking with eggs instead?
|Mamta, on 1/12/2020 02:42pm|
Before you give up, try these two;
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