Hello,
I got this recipe for a Tres Leche Cake on allrecipes.com. It's so prone to falling that I wanting ask your opinion. The recipe does not say to sift the flour, but I was wondering if I should. I also wondered if I should sift it before or after I measure it. I know I read if it say 1 cup of sifted flour you sift before & if it says 1 cup of flour sifted you sift after. I thought the whole point of sifting though was so you wouldn't end up with more flour than it needs since 1 cup of unsifted flour is more than 1 cup of sifteh flour. I would appreciate any info you can give. Here is the recipe.
INGREDIENTS
Crystal
I got this recipe for a Tres Leche Cake on allrecipes.com. It's so prone to falling that I wanting ask your opinion. The recipe does not say to sift the flour, but I was wondering if I should. I also wondered if I should sift it before or after I measure it. I know I read if it say 1 cup of sifted flour you sift before & if it says 1 cup of flour sifted you sift after. I thought the whole point of sifting though was so you wouldn't end up with more flour than it needs since 1 cup of unsifted flour is more than 1 cup of sifteh flour. I would appreciate any info you can give. Here is the recipe.
INGREDIENTS
- 1 cup white sugar
- 5 egg yolks
- 5 egg whites
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1 pint heavy whipping cream
- 10 maraschino cherries
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9 inch springform pan.
- Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
- In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
- Loosen edge of cake with knife before removing side of pan. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.
- Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Discard 1 cup of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries.
Crystal
