Could the difference in scales be the reason two different people are getting two different results? Maybe one is more “sensitive” than the other.
I made the All-Occasion Downy Yellow last night and used my scale for the first time!! I noticed when I weigh by grams it only registers an even number. So for vanilla extract I could use 8 or 10 grams but not 9 grams like the recipe called for, and I had the same issue with the baking powder. Is 1 gram difference an issue??
I used Softasilk and sifted into the bowl. Then returned the scale to zero, and poured in the sugar fearlessly until I got to 300 grams, and repeated the same for the other dry ingredients. Is this how everyone else does it? I was very trusting until I got to the baking powder and kept pouring and pouring. It seemed like I was pouring quite a bit more than what I would have used by volume. But I just trusted it and kept going.
Anyway, the cake turned out awesome - light, airy, fluffy, melt in your mouth goodness. I did have quite a bit of crumbs when I cut it, which I don’t mind for an old-fashioned-no-frills-keep-at-home cake. But I think it would be hard to carve it. I did put it in the fridge, so we will see if that helps with the carving ability.
Although I had some temp issues. My oven bakes hot anyway, but I had just baked two lbs. of meatloaf at 375 for an hour, so it wasn’t cooling down like it normally does. And I didn’t have 9x1.5 pans, so I used 8x2 pans. Due to the oven running hot, the edges got done a little faster than they should have, but not to a crisp though.