As mentioned on the box, it is 27 times finer than all purpose flour. I really did notice a difference, it was incredibly soft, I wanted to lie down in it. And it did make a big difference in the final product, the texture of the cake was much softer. However, IT WAS STILL DRY!!! I even added an additional two tablespoons of butter, and was very generous in my measuring of the milk. I did make an error with the assembly again (I think it is the same error I made the first time, involving the milk.) I added the entire 1 cup to the egg yolks, instead of just using a 1/4 cup there, and adding the other 3/4 cup to the dry mixture first. This may be the crux of the problem, as I understand it has something to do with the gluten breakdown (blah, blah, blah) anyway, I blame the recipe, because it says 1 cup milk in the ingredient list, rather than breaking it down into the two measurements. I have since changed it in my version, for your benefit, and in case I ever decide to try this one again. But my audience is loosing patience with repeated episodes of dry cake, so it will probably be a while.
This one was for my brother Mike's birthday. We had fun anyway, and it didn't stop us from eating half the cake.
That Chocolate Frosting recipe is a keeper though, it saves the cake every time.
If I come out there in March, will you make me a cake?
ReplyDeleteOr just a bowl of icing?