(no subject)

[baranduin.livejournal.com]

Warning!

That recipe--Beorning's Honey Nut Cake--I posted the other day? IT'S MUCK! Oh, gosh, it's just muck. As far as I can tell, it never really sets up as a cake. I'm not really sure what it is though you can eat it with a spoon when it's warm. But it's still muck.

*shudders*

Comments

[frodobaggins252.livejournal.com]

The key to a cake like this is to have very stiffly beaten egg whites and to fold them into the batter VERY VERY gently. If they break down at all, you end up with soup...also, it's imperative that the oven be preheated to full temperature -- it's a bit like creating a souffle...the slightest jostle or even loud noise in the kitchen, and it falls into itself

[baranduin.livejournal.com]

Yep, I'm aware of those issues, having made successful souffles on occasion. I wouldn't say it ended up even close to soup nor even like a souffle texture, but certainly not something that one would identify as a cake, or at least as a cake one would want to eat much of, LOL! Let us know if you have better success; it's still a very intriguing recipe :-)