Help on Cherry Almond Cake from IBS newsletter
#276464 - 07/31/06 01:47 PM
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Angela E.
Reged: 10/14/04
Posts: 2518
Loc: Michigan
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I made this today and is it suppose to be so flat? I used a springform pan and it just didn't rise very much. Is that the way the cake is suppose to be? I haven't eaten it yet to see how it tasted. It is still cooling. Any input would be great!!
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and the leavening didn't work.
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Guess what I didn't put any baking powder or soda in it because it doesn't call for it. I double checked the recipe because I printed it out from the newsletter. I think it was a June issue that it was in. Heather which one do you use and how much???
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Isn't it the same recipe in the Eating for IBS? That one doesn't have any baking soda or powder either and mine is usually about an inch high.
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Whoops...
#276485 - 07/31/06 04:02 PM
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Heather
Reged: 12/09/02
Posts: 7799
Loc: Seattle, WA
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wasn't thinking of the right recipe. What matters with the cherry almond cake is that you whip the egg whites enough, and then fold the ingredients together to keep them from deflating. The cake batter should almost overfill the baking pan, and the finished cake will not be flat.
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Here is a pic of the one the chef made for us at Fall Sprawl 2004!! It was only about 1 to 1-1/4 inches high.....and SO yummy!!
Back row left to right = Sweet Cherry Almond Cake (page 257 in EFIBS), Peppermint Fudge Cake without glaze (page 246 in EFIBS) *note: Heather would have used bundt pan.
Front row = Sweet Cinnamon Zucchini Bread (page 102 in EFIBS)
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I wonder if room temperature when you fold the egg whites in could affect it. I know it sounds wierd, but sometimes that can.
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Thanks Heather and everyone else. I think that my egg whites might have got some yolk in them and I know I didn't whip them long enough. I guess I'll try again sometime. I just hate the fact that I spent all that time cutting and pitting the cherries and it didn't turn out! 
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but.....how did it taste?
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It was ok tasting. I also didn't have the almond extract it needed so that was missing. GRRRR.... yesterday was not my day to cook. I am not sure why I did it since I had to turn on my oven and it was sooo hot yesterday. I think I'll wait until it cools off temp wise before I try this again! LOL!
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