Its only yesterday that I bake the cake but i realised I hv forgotten if
there are any impt notes that i shd take down. Was very happy when
I see the cake rises in the tube pan, but still unsure why the cake
rises above the tube.
It keeps rising and rising happily till almost reaches the top of the oven.
I know its gog to get burnt on top. Shd not hv so greedy buy such a big pan. Its a 21 cm pan.
Tested at 30 minutes cos the cake is so sky high.
Got crumbs stick to stick, so allow it to cook to stated time. At 45 minutes, test, still got crumbs, but mum
says its dry crumbs, so I just took it out, invert it. I hv prepared
for it to sink since it rise so high.
Boy, it took so long to cool down. Anyway its dinner time.
Rush through dinner preparation, feel so bad that i bake
and neglected dinner (I anyhow cook the dinner).
After dinner, cut the cake and taste it. Hmm heavenly.
So soft inside, besides the compressed part.
Taste just right as I mentioned in my previous post.
So I am still wondering the part on how come the cake rise so high ..
could it be due to too much batter?
I forgot that the recipe is for 9 inch pan and and i used the full recipe! Could it be due to the reason that I forgot to add
cream of tartar when i beat egg whites ?
Notes : Not sure if I hv over beaten the egg white by little
bits, cos when folding into the yolk mixture, I can see some of
them separates into little balls of beaten egg white. Hv difficulty
blending them into the yolk mixture.