I actually use the steam technique. Since I don't have an oven. Never failed once, from the first try. But then again, I never once succeeded when it came to frosting and decorating it. There's these things called cake strips that you can wrap around your cake pan and then it won't burn or get a hard crust on the outside.You can even DIY it. There's a youtube channel "preppy kitchen" which has great beginner tips. You can check that out too You could just use room-temp oil instead of butter. Less hassle. Just had to be one that doesn't have a strong flavor
Ehe, thanks~ I will! ^^)/ Well, not all of it... I'll throw the burnt part out. Seems like a hassle... >.> I prefer to avoid oil in general~
Why???? Butter when melted is oil too. Fats are fat. The steam technique is a bit of a hassle surely. But I won't suggest it since you already have an oven. But cake strips and looking up proper techniques and info are necessary.
Also, blenders are a big no-no TBH. Whisks are used for a reason. Blenders aren't able to whip like whisks do. They cut through the batter, while whisks spiral it
............................... Seriously, just use a whisk, even if it's an electric one, if you're ever gonna make a cake again. Blenders are useful. But they're not for cakes. No blender has cake batter maker written as it's usage on the box
Basically, if it's nicely cooked on the inside and burned on the outside (at the right temperature setting) there are a couple of things to consider: 1. Pan is indeed too thin and heat-conductive. From the picture, the pan doesn't look flimsy to me so you should check if that is not a pan suited for flan/pudding or angel food cake. Either made to be used with a steam combination or for a lighter cake batter baked around 160°C. 2. Oven was actually too hot or the cake was placed not centred inside the oven. If you have a gas oven, I would suggest you get an oven thermometer to check the "real" temperature of the oven to avoid having non-standards settings like "medium", "medium-high". Most cakes will bake well at 175°C. Like the recipe stated, for a 4-egg recipe in a single pan, 40 minutes would have done the trick. While I agree that whisks and hand/standing mixers are the golden tools for fluffy cakes, there's no harm in using a blender if it's just mixing the wet ingredients. There are a lot of pound cake and yogurt-based cake recipes that use this kind of technique. For the particular recipe posted here, sifting the flour, cocoa and baking powder separately and adding/mixing those dry ingredients by hand with a spatula on a big bowl would likely give the cake a lighter texture.
Good job. Especially for a first attempt. The rabbit and former fox have already said what I wanted to too~
Look, the recipe told me to use a blender, and using a blender is less effort-intensive, so blender it is and blender it will be~
That is a wide imagination XD Guess you are one of those weird fanboys huh? so, what else are you into?
I understand that you got fantasies but there is only one of me, no blue and no Pipi, but I understand your feelings after all, no body is as great as me Popo XD