forgot to presift the flour
I am making an apple cake calling for 3 cups of flour (3 eggs, 1-1/2 cups oil). I can't believe I forgot to presift the flour before measuring, but now the leaveners and flour are all sifted together--too late! Ridiculous, I know. Should I adjust the liquid ingredients or just leave as is?
And secondly, it calls for baking in an angel food pan. Can I try splitting it between two round pans: one is an Emile Henry ceramic ruffled pie pan 10" at the top and about 2" deep, and one a pyrex-like cake pan. I'd fill the ceramic pan first and then decide what size pan the remaining batter will fit--I can manage that. The egg whites are not beaten separately, if that matters.
Recommended by Food52
As to the pans, I wouldn’t bake it in an angel food cake pan--the pan should never be greased because the angel food batter needs to cling to the pan to rise properly and any remaining grease interferes with that. If you don’t have a Gugelhopf, tube or Bundt pan, then I’d find two equally-sized pans made of the same material. You want the cake to bake at the same rate and I am not sure that the batter will bake the same in ceramic as it will in Pyrex.