Hmmm. Cold eggs are a definite possibility. And I hear what you're saying about fat spoiling the rise but the recipe called for me to butter the pan, lay down parchment and then butter the parchment. It's a Martha recipe and they tend to be tested pretty extensively.
If nothing else, I know my head was in the right place, cause I had good inspiration. :)
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And if anything is ever wrong, I usually almost always blame the oven.
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My oven is unpredictable... but then so are my baking skills.
Let's say 50/50.
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Cold eggs (should be room temperature)
Fat or oil on the pan (even stray yolk)
Over beating the whites (soft peaks, not Styrofoam)
Powdered sugar works better than granulated
Cream of tartar works better than lemon or vinegar.
Mom also always said you had to be in the mood to bake or everything would come out crap.
But the cake still looks good.
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If nothing else, I know my head was in the right place, cause I had good inspiration. :)
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