I noticed that a lot of people blamed themselves for messing up the recipe, even though they weren't sure what they did wrong. I do make a lot of cakes, and was excited to try this recipe. I took some advice and separated the whites, whipping and folding them in at the end. I used almond extract instead of vanilla. I sifted, then measured the flour. I followed the rest of the recipe exactly as written. What I ended up with was a mess. I set the timer, then left. 25 minutes later, I had a disaster. The batter in both pans had fallen, and around the edges it had bubbled and even overflowed over the edge of one of the pans. I went over and over this recipe. My husband went over it too, asking me questions, etc. (he is a great cook, leaves the baking to me because I am usually good at it). We couldn't figure out where it went wrong. I found a similar recipe, and these were the differences: 1. It called for strawberry preserves, not puree. Preserves are much thicker. 2. Too much baking powder (2.5t)? The other recipe was 1.25t powder and 1/2t soda. 3. 3/4c. instead of 1c. butter and 1/2 c. buttermilk instead of 1 c. milk. I don't know if this is it, but I'm reluctant to try again. It's a big waste of time and ingredients if it doesn't work out.
Was this review helpful?
4 users found this review helpful
I noticed that a lot of people blamed themselves for messing up the recipe, even though they...