Hi there-

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![postimage id="3511" thumb="900"]

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