Hi Jay! Every cake is different, and many cakes have many different methods of preparing, so it’s really hard to say. Your thoughts would be greatly appreciated. I have tried lots of different experiment but with no such luck. I was wondering – do you think you have to beat your eggs with the sugar and cream (mine came out runny) or just the eggs and sugar and then add cream and rest of ingredients or do you think there is another way to get this light and fluffy. I can get the top half of the lemon cake fluffy but it is denser below. The one I tasted was the lightest cake I have ever had and the most delicious. the instructions are to whisk the eggs, cream and sugar then add flour, then run and butter and oil, whisk until combined and that is it. TERM FOR CAKE AND CUPCAKE BAKER FREEIt has gluten free flour 240 gms SF flour, 300 caster Sugar, 25 gms dark rum, rinds of 3 lemons, 140 gms heavy cream, 250 gms eggs, 40gms rapeseed oil and 40 gms unsalted butter, salt. I have tried to get it light and fluffy but it always seems to come out much firmer than the one I tasted and I think it may be in the combining of ingredient and whisking it. I tasted a recipe for a lemon cake that was really light and fluffy it only had very limited instructions.
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