DebiE Profile - (11753789)

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Recipe Reviews 2 reviews
Strawberry Cake from Scratch
I made this cake TWICE in 2 days. I made it for my son who specifically requested a strawberry cake for his birthday. I've never been that great at cake making, they always seem to come out too dense and dry. I guess I don't pick the right recipes. So with this one, I read all the reviews first and decided not to make it per the instructions and go with the reviews. I separated the eggs and beat the whites, I reduced the sugar and the flour and only used 3 eggs. The cake tasted really good, but it was the texture of dense bread! It was gross! Cake to me is supposed to be fluffy as air. Not a muffin or bread. I could tell by the batter that it was going to be dense, it was too gooey and thick..even after the egg white were stirred in. The cake ended up in the garbage. So today I made it again EXACTLY as the recipe states. I made sure the butter, milk and eggs were all room temperature. As with all baking, this is an extremely important step. I beat the butter and sugar till it was really fluffy. The addition of the eggs made it even more fluffy. Make sure strawberries are defrosted before blending. Strain seeds. I poured the batter into 2 9" rounds. It fit just fine. The cakes rose above the sides of the pan and when cooled, it shrunk just to the top of the pan, nice fat cakes! I had to cook them 5 mins longer than stated. I iced with buttercream frosting. The first slice to come out was PERFECT and I jumped for joy. MAKE THE CAKE AS INSTRUCTIONS STATE! You won't be sorry.

3 users found this review helpful
Reviewed On: Jan. 31, 2013
Asian Beef with Snow Peas
For those that think the sauce is a little bland, try this variation: I doubled the sauce, you always need more sauce! I used golden mountain sauce as well as soy. I used rice vinegar..I actually don't know what rice wine is, I think the recipe is actually calling for rice wine vinegar. I used palm sugar instead of brown. All these ingredients can be found at your local Asian market. It makes for much better flavor than the usual and doesn't change the original recipe too much. I used bok choy, shallots, red peppers, carrots, celery, green onions as well as the beef (flank steak). You can toss in any veggies that you have. Poured it all over white rice. Yummy!

1 user found this review helpful
Reviewed On: Jan. 26, 2012

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