Tuesday, September 18, 2012
Tuesday, September 4, 2012
My first mistake was I melted an entire stick of butter in the pan. I didn't realize the mistake until I had already fanned out all the nectarine slices. So I had to sop up extra butter with paper towels. My second mistake was I only bought 1 lemon. I don't know if I thought a loaves and fishes moment would happen upon me and produce 1/2 cup of lemon juice out of one hard tiny lemon, but that didn't happen. So I had to fake lemon juice with lemon juice+lemon zest+water+vinegar. Maybe this works fine for making a vinaigrette, but it didn't work out so well for making a chiffon cake.
At 45 minutes the cake was puffed up like a proud peacock, but the center was still liquid. At 50 minutes I thought it was done. Then the crack happened. And the crack revealed that the center was still a mess of liquid. So I put it back in the over for an additional 15 minutes. I never could get the center to bake properly (probably all that excess butter was bubbling up). So after 25 minutes, I turned it over and hoped for the best. Well the best was a tasty cake but with the Louisiana style sinkhole. In the picture below I covered up the sinkhole with the leftover crumb topping.
I think if this cake was executed properly, it would be swoon worthy. But I think I would decrease the ginger to 1/4 tsp. I noticed a somewhat bitter aftertaste that I thought was from too much ginger. But if only too much ginger had been my biggest problem...