Does anyone have the new cookbook French Roots by Jean Pierre and Denise Moulle'

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.

• Posted by: phip
• November 5, 2014

• 2022 views
• 1 Comment

• hazelnut cake
• dessert