The recipe calls for a square pan, but I use a round cake pan. Every time, my cake complete deflates in the middle and looks like a swimming pool. Why would that be? Would the square pan really make a difference?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.