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A question about a recipe: Louisa's Cake

I have a question about the recipe "Louisa's Cake" from SML Office. I live at about 7000 ft. and tried the recipe. Waiting for the sides to slightly pull away from the sides of the pan and cooling as directed, the texture was fairly moist. Is this due to high-altitude? What is the texture supposed to be, cakey or cheese cake consistency?

Thanks, SW

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Stringio
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Buddhacat
SKK added over 2 years ago

I read Amanda and Merrill's tasting notes of the recipe and they describe it as 'airy and light'. Regarding high-altitude, here is a great web-site http://www.highaltitudebaking...

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