I had to make a couple of minor changes due to what I had on hand (AP flour vs. cake flour and 4 egg yolks and 2 whole eggs vs. 8 egg yolks), but otherwise followed the recipe exactly. I sort of goofed on the baking though (blonde moment-hope nobody gets offended! lol). The recipe's baking time is for 2 layer cake, I was using sheet cake and didn't know exact baking time for it so I set timer for 30 minutes and was going to just check it in 5 minute intervals, which I did. After 65 minutes I knew something wasn't right because it was still "jiggly" in the center and wet looking and I've never had a yellow cake take that long! I suddenly realized the oven no longer felt very hot. I looked at the control panel and suddenly realized I had turned the oven off at some point, most likely when the 30 minute timer went off! (Boy did I feel stupid-first time I ever pulled that one.) Anyway, I turned the oven back on, left the cake in the oven throughout the preheat (or reheat in this case) and 10 more minutes later it was done. After it had cooled I made a chocolate frosting recipe I found on this site. Bottom line-even after my screw-up with the oven, though it was initially a little dry, after about 24 hours it had moistened up a bit, and overall it was awesome! I bet it would have been even better with proper baking! Great recipe, no more box cakes for me except if absolutely necessary. Thanks!
Was this review helpful?
0 users found this review helpful
I had to make a couple of minor changes due to what I had on hand (AP flour vs. cake flour and...