Monday, May 9, 2016

Saturday, 5/7/16

Pride brunch in the morning: chocolate bundt from F&W. Serviceable (although people seemed to like it). Nothing exciting.
For dinner at Jennie and David's we brought a cake (from F52) called, enticingly, The World's Best Cake. Unsurprisingly, it did not live up to the name. If is made by spreading a layer of yellow cake batter into a 9x13 pan, and then spreading a layer of meringue over it. The first problem was that the 25 minutes called for baking was laughably low. I gave it a few extra, but still found to my dismay that it was still liquid in the middle. It had already cooled at that point, but I threw it back in the oven and it was done just in time to leave. By that time, it was too late to split and fill it with the lemon curd (an odd, but easy recipe from Ina Garten) so I just had to serve it on the side.  The second problem (perhaps related to the first), was this got hard as a rock after sitting overnight. I would like to try again, though.I will cook it longer, and use a more conventional creaming method, and cut back some sugar in the meringue layer. Also, i think strawberries would be great in the middle.

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