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May 27, 2008 01:19 PM

Pastel Vasco Fiasco

I finally made Goin's recipe yesterday, but had some problems, as you can see from the photos. I think the main problem was that I used a pyrex loaf pan, b/c I couldn't find the other one (I suspect it's in a Christmas box, as it had another use over the holidays!). I put the timer on for 40 minutes - it says to bake for 60. I tested it and it wasn't done yet. Didn't notice the burning on the bottom and sides, but the top was awfully brown, so I put a piece of foil on. After 50 minutes, the skewer came out clean.

Well, the bottom was black, the sides were dark brown, and the top quite unpleasant, which cannot be explained by the pyrex. Also, she says to put in 3/4 of the batter, then the compote, then the rest of the batter. But in the photos, the compote is at the bottom of the cake ....

The cake did seem slightly over done to me. The compote is wonderful and I'd like to try this again. Any other thoughts on the fiasco?


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  1. Oh, how disappointing. The only thing I think is that it could be the pan. The first time I made it I used the larger of my two loaf pans, and the edges were burnt while the center was undercooked. The second time I used an 8-1/2 x 4-1/2 inch (nonstick metallic) loaf pan and it came out perfect. Hope that helps!

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    1 Reply
    1. re: Rubee

      Mine was 5.25 by 9.5. But I do think I need to find the metal one!

    2. When using pyrex you should also reduce the oven temperature by 25 degrees.

      3 Replies
      1. re: beggsy

        Thanks - that's great to know. M

        1. re: MMRuth

          I think the compote sinks to the bottom during the baking.

      2. The other thing to prevent the burned bottom is to put a cookie sheet (or 2) underneath the pan. I wish I wrote it in my copy, but I know that I used at least one cookie sheet beneath the loaf pan.

        Also, unlike Rubee, I *think* I had better luck with the bigger loaf pan with less baking time than I did with the smaller one. My smaller one was almost overflowing, I couldn't use a complete egg wash and I remember slight scorching with it.

        I think the last key is to have the shelf in the middle or bottom third of the oven to prevent the top from browning to early.