YUM! This was FANTASTIC - a perfect pairing for fresh strawberries and a splash of chocolate balsamic vinegar (my latest indulgence)! I'm not a baker at heart but the WWW is an invaluable tool. :) Here's what I learned: a) start with ROOM TEMPERATURE eggs (Egg Beaters 100% whites work GREAT, btw), b) you MUST sift your sugar / flour mixture (some recipes instruct to sift up to 8 X's!), c) take special care to NOT over fold your beaten whites / flour mixture, d) DO NOT grease your tube pan & e) IMMEDIATELY invert your cake to cool. Now here's WHY some tips are critical. Most importantly, you must NOT over fold your batter! Gently re-sift your flour mixture onto the surface of your beaten whites (just a light dusting), fold, turn a quarter, etc., etc. You want to incorporate the flour with as FEW motions as possible. This will ensure a light & airy cake! Ditto for how you transfer the batter to your baking pan. Add in dollops, resisting the urge to smooth the surface (this also helps maintain the cake's light texture)! And, whatever you do, DO NOT grease your pan!!! Your cake needs a surface to stick to. the batter will "climb" as it bakes. If your pan is greased, it can't do its magic and your cake will sink! NOTE: I'm not sure how brocker beat her eggs with a flat beater.... I have a KA and ALWAYS use the whisk attachment (and my user's manual recommends that attachment). Any other attachment will NOT work! Thanks for sharing your recipe, Fayrene. I LOVE this cake! :-)
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YUM! This was FANTASTIC - a perfect pairing for fresh strawberries and a splash of chocolate...