Sunday, May 15, 2011

For Wurst: A Case for Using Parchment Paper

I did it.  I made a total rookie mistake. When I realized that I didn't have any parchment paper in a recipe that specifically said to line the pan with parchment, I should have stopped. right. there.  But, I continued to make my cake, thinking that if I just greased the pan a little more, it would be fine. 

Obviously, things did not turn out as rosy as I had hoped.  The cake stuck to the pan and I had a lot of trouble getting it out. So, it ended up cracking. A lot. But in the end, it didn't really matter: the cake was pretty boring.   The texture was surprisingly dry and chewy for a cake that called for a cup of sour cream, three eggs and three egg whites. And not very lemony.  I've made at least two cakes like just this one in the past, though at least they didn't get stuck to the bottom of the pan. However, as you can see, we ate some of it before I took a picture, and it was still a freshly baked cake.  And that's always something.  If you're interested in making the recipe you can find it here (and I just realized, the original picture also has a slice taken out too.  That wasn't on purpose!).

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