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Rose Levy Berenbaum cake with no liquid?

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BangorDin Feb 8, 2014 02:40 PM

I want to make a pineapple upside down cake, so looked in the Cake Bible cookbook for a yellow cake, but there is nothing in the index called yellow cake! (Is there another name?)
I did find pineapple upside down cake, but it contains no liquid, only egg yolk (no whites). Will that work? It does have butter and sour cream.
Thanks.

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    stockholm28 RE: BangorDin Feb 8, 2014 03:17 PM

    I haven't made this recipe but I'm sure it will work. I've never had a failure with a Rose Levy Berenbaum recipe. The instructions are always meticulous and obviously tested

    1. greygarious RE: BangorDin Feb 8, 2014 03:19 PM

      Butter cake, or genoise (yellow sponge cake). Considering Ms. Berenbaum's credentials, I would not question the merit of her recipes. Eggs, butter, and sour cream have plenty of moisture. Liquid does not have to be milk or cream.

      1. chefj RE: BangorDin Feb 8, 2014 03:19 PM

        All of R.L.B. 's Cakes that I have made work and are darn good including the Pineapple Upside Down Cake
        The Sour Cream is the Liquid

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          amoule RE: BangorDin Feb 8, 2014 03:28 PM

          I did a search on "Rose Levy Beranbaum cake bible errata" and got this:

          http://www.realbakingwithrose.com/boo...

          I should look up errata on my cookbooks more often than I do. I usually make the error first and then try to figure out what went wrong.

          3 Replies
          1. re: amoule
            chefj RE: amoule Feb 8, 2014 03:39 PM

            Nothing there for the Pineapple Upside Down Cake though.

            1. re: amoule
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              magiesmom RE: amoule Feb 8, 2014 05:54 PM

              Online blogs and reviews serve a similar function

              1. re: magiesmom
                chefj RE: magiesmom Feb 9, 2014 10:36 AM

                Though "straight from the horses(authors) mouth" is a better source

            2. b
              BangorDin RE: BangorDin Feb 9, 2014 11:27 AM

              I did make this cake last night. The batter was very thick, had to be spread (not pourable.) The cookbook said "spread the batter" so thick batter was intended. I am used to a boxed mix yellow cake under my pineapple topping, so this was different. The flavor couldn't be better, so I didn't miss the height or fluff texture.

              1 Reply
              1. re: BangorDin
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                stockholm28 RE: BangorDin Feb 9, 2014 02:18 PM

                Glad this was good! Thanks for reporting how it turned out.

              2. buttertart RE: BangorDin Feb 16, 2014 05:01 PM

                You never have to question one of her recipes.

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