I made this cake yesterday for 16 servings. I too had a problem with the timing and such a slow oven. I increased the temp towards the last 40 minutes to 250. It took almost 2 1/2 hours to bake. Does anyone else think a higher temp would have been OK with less baking time, without sacrificing texture and taste? I want to make another one that's lighter in color. I took the cake out of the pan after 10 minutes of cooling and it came out perfectly. Loosen the edges with a knife before removing. Also, I wrapped mine in cheesecloth before putting it in foil.
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I made this cake yesterday for 16 servings. I too had a problem with the timing and such a...