Solving pound cake delimmas - sl 11/90
1 info
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| See below. | ||
Directions
BATTER OVERFLOWS: Too much batter in pan <g> or overmixing.
STICKY CRUST: Too much sugar or Underbaked.
DAMP CAKE: Cooled too long in pan or Underbaked.
TOUGH CRUST: Overmixed or Not enough sugar, fat or liquid.
SINKING IN CENTER: Underbaking; Removed from pan too soon; Exposed to draft during baking and cooling; or Too much liquid, leavening, or sugar.
HEAVY TEXTURE: Not enough leavening; Old baking powder or baking soda; Overmixing; Wrong baking temperature; or Too much fat, sugar, or liquid.
CRUST TOO BROWN ON BOTTOM: Use of dark baking pan; Pan placed too low in oven.
CAKE FALLS: Insufficient baking; Oven temperature too low (check oven temperature with thermometer); Removed from pan too soon.
The staff of "Southern Living"; November, 1990 Submitted By JEFF PRUETT On 11-30-95