A bake for Avid Bakers Challenge (ABC) hosted by Hanaa's Kitchen, where we will be baking using recipes taken from Scientifically Sweet, a blog by Christina Marsigliese
Too bad I couldn't get browned crust on top and the sides. Look at how pale my cake is. It's like there's something missing from this cake, so incomplete without the beautiful brown crust :(
I reckoned it's because of the position of the oven rack. I should have placed on the higher rack. By the time I realized it, the cake has been fully baked I didn't want to bake further
The changes I did:
- I replaced 1/3 of the flour used with whole wheat pastry flour
- I used caster sugar instead of granulated sugar
One of the cake I definitely will bake again, and I will make sure I will get the browned crust in the future :)
This post is for Avid Baker's Challenge January 2015, a baking event hosted by Hanaa from Hanaa's Kitchen
The texture of your cake looks fantastic. Did you use a light-color baking pan? I used dark bundt pans which browned the cakes perfectly.
ReplyDeleteoh yes I used light color pan. I will try using dark color pan and see how
Deletethks for the advice :)
The texture of your cake is absolutely beautiful. Nice job! Not quite sure why it didn't brown (mine didn't either).
ReplyDelete