i baked this cake yesterday in a loaf pan for 75 minutes (my loaf pan is 3 inches high). it rose to 4.5 inches high, then when it was done i took it out to cool and 10 minutes later, it sank to only 2 inches high and it's so dense now. what happened? does it matter the type of pan i use 'cause i use a cheap one and the side of the cake is so uneven with ridges so i can't even decorate it. i notice some pan cost 60$ and mine only cost 5$. is the decorator preferred pan designed so that cake would rise all all 4 sides as opposed to the middle only? do i need to buy a "real loaf pan" as opposed to those aluminum disposable one?
i use this recipe all the time and even in the loaf pans that you throw away.
I am thinking it wasnt cooked long enough and did you mix with a mixer for 2 mins.
Also did you use all 3 eggs I only use one whole egg and 2 egg whites.
Always has worked for me.
Dana
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