I was working on too many things at once when I was working on this cake. At the end of the day I went to release the cake and ended up cutting across one side of it because I wasn’t focusing on what I was doing. My husband offered the opinion that if we turned it a certain way, it probably wouldn’t matter. I was very tempted because I was tired. I had learned not to made decisions when tired, so I put it off for a day.
That proved to be a lucky decision. When I looked closely at the cake, the texture seemed to be a bit coarse. While it probably wouldn’t matter to most people, I am always trying to make my work better. I decided to switch the all purpose flour for cake flour – but by weight. So the 1 3/4 cups of all purpose flour became 2 cups of cake flour since they both weighed 250 grams or 9 ounces. It proved to be a good idea. Continue reading