i made this cake yesterday and while the texture was delicious, I noticed these wrinkles on top of the cake. I'm just wondering what causes that and how it might be avoided? Thanks!
As I remember that is an indication of too much liquid in the recipe. It wouldn't be that much difference but maybe cut you liquid down by 1/8 cup (2-3 Tablespoons)?
Yes u could try that. I didn't think my liquid amount seemed too crazy, but this was my recipe for two 6 inch pans was:
7 oz flour
7.3 oz sugar
5.3 oz milk
4 oz butter
3 egg whites
1 1/4 tsp baking powder
1/4 tsp salt
1 1/4 tsp vanilla
i also I used to two stage mixing method made famous by rose levy