I've made a pound cake in a loaf pan. Instead of the cake rising in the form of a pyramid and then forming a nice longitudinal groove down the middle, the whole surface rises and the top is flat. Also, instead of the top surface being tender, it has a definite crust which is firm. I'm interested to know the reason for all of this. It seems likely related to the proprotion of the various ingredients and I was wondering whether anyone had any thoughts...
post #1 of 14
10/15/06 at 1:01pm