Chocolate cake - seasoning, storing, mixing
Cheryl wrote:
> On 8/25/2012 7:36 PM, DavidW wrote:
>>
>> The flour is just ordinary self-raising flour. I don't know about
>> "cake flour". There might be terminology differences between
>> locations. I am in Australia.
>>
>>> But the real clue is . . . don't overmix your cake batter!
>>
>> Good. That's what I suspected, but with the pretty watery mixture
>> after the cooling that's why I get little spots of unmixed flour. I
>> suppose I could try adding the flour before the eggs.
>>
>>
>>
> You could also use a sifter to add the flour.
Yes, I used one.
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