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Whoops...       07/31/06 04:02 PM Edit Reply Quote Heather Reged: 12/09/02 Posts: 7799 Loc: Seattle, WA 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 -------------------- 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! Print     Remind Me     Notify Moderator

Entire thread Help on Cherry Almond Cake from IBS newsletter Angela E. 07/31/06 01:47 PM Re: Help on Cherry Almond Cake from IBS newsletter Shell Marr 07/31/06 04:05 PM Check your baking powder or baking soda - it sounds like that has expired Heather 07/31/06 02:49 PM Baking soda or powder?? Angela E. 07/31/06 03:47 PM Whoops... Heather 07/31/06 04:02 PM Re: Baking soda or powder?? torbetta 07/31/06 03:52 PM Re: Baking soda or powder?? chupie 07/31/06 04:30 PM Re: Baking soda or powder?? Angela E. 08/01/06 05:35 AM Re: Baking soda or powder?? Shell Marr 08/01/06 06:48 AM Re: Baking soda or powder?? Angela E. 08/01/06 12:41 PM

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