I found the Alton recipe to be a wonderful result, but a lot of work. And, despite beating my egg whites carefully into a meringue and adding it with the minimum number of folds needed, it never rose as it should have. I had two more dense 2 inch cakes rounds as opposed to two 4 inch, slice-able cake rounds. I used a different recipe to get more cake (this thing was a birthday cake that had to feed 20 people)
The Alton cake was an extremely pretty white, with good flavor. I still don't know what went wrong. And fresh coconut makes all the difference. I thought I didn't like coconut. I couldn't stop eating it fresh.
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regna
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Date: 2009-08-06 09:11 am (UTC)The Alton cake was an extremely pretty white, with good flavor. I still don't know what went wrong. And fresh coconut makes all the difference. I thought I didn't like coconut. I couldn't stop eating it fresh.