...I’ve read that Rumsford baking powder starts to act fast and that you lose some of your rise if you let a layer sit while the other is baking.
Hi hds123, I think I might be the culprit you were reading that it’s wise not to let a layer sit while the other is baking. I was quoting from another source, a link I posted elsewhere on this forum on baking powder, and in general, that’s true. But it depends on the holding temperature.
Patrincia’s right. Experience is the best teacher, and Rose is the best authority. There’s a note from her on p 496 of the Cake Bible. “...cake batter, once poured into the pan, can be refrigerated for several hours before baking and will lose no discernible volume.” She uses Rumford.