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.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)