I was wondering if anyone has made this cake? Was it too dry, too moist?
I was curious cause as I was breaking down the formula for the cake and I noticed that its not quite balanced. Unless I’m missing something. The recipe has less eggs than fat, wouldn’t this lead to la ack of structure in the cake? I noticed the flour and sugar are equal which is odd since most times the sugar is greater than the flour. Is the cake getting its extra structure from the lack of eggs from the flour??? again I also noticed that the amount of liquid is less than the amount of sugar. Doesn’t that mean that there’s not enough liquid for the sugar to absorb? Which would mean that there will be no remaining liquid for the flour to form gluten to provide structure for the cake? How does this cake recipe work? Any ideas?
Sorry if I’m asking all these science and formula questions but I’m really trying to figure out the science of cake making. I blame Bakewise and what it has done to me. Although it explains a lot, it leaves a lot left to be explained, its like just stepping into the shallow end of a lake and now i wanna go deeper but find I don’t know where to go=P hopefully one of you can shed some light since you’ve been at this longer. I hope maybe even Rose herself may wonder across here and answer some of my questions. Is there any way to email her? I think she would be able to provide a great explanation.