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Need help with cake recipe - followed directions - must be technique

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This cake looked easy...instead it was one of the most dense cakes I have ever eaten! Should have been nice & light. Had a full recipe of raspberry mousse in between.

5 eggs, room temp
1/2 cup granulate sugar
1 cup sifted flour
2 tablespoons melted butter

Directions were as follows:
"Beat eggs with sugar in medium mixer bowl until thick and lemon colored, fold in flour and then better. Pour into two 9 inch layer cake pans lined with waxed paper. Bake @ 350 (C) for 20-25 minutes until lightly browned or until cake springs back when lightly touched. Remove from pans and cool completely."

I noticed when I folded in the flour, the batter collapsed a bit. Should I have continued to beat with electric hand mixer? Or did I over-beat the egg and sugar mixture? Or is it wrong ingredient portions?

Please help fellow CH!!!

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  1. You basically have a genoise recipe. I found this interesting site post that talks about why her first one was dense, the second lofty. Thought it might help.
    http://www.realbakingwithrose.com/200...

    2 Replies
    1. re: escondido123

      Thanks so much! Figured technique was it. Took some time to get through the post, but was well worth it.

      There were several directions left out. First was the beating of the eggs and sugar over hot water for at least 10 minutes. Second was to use a balloon to fold in flour, followed by tempering the butter with batter before incorporation.

      Now that I have more info, will go back at it.

      1. re: MartiniGenie

        beating the eggs and sugar over hot water is essential, but I've never used a balloon whisk nor tempered the butter, and my genoise has been fine - just be gentle. good luck!