I have a question about the Hazelnut Cake: The recipe says to add cooled melted butter to the batter after the the egg whites have been folded in. This seems to have reduced the fluffiness of the batter and the cake did not rise much; in fact hardly at all.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
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.)