This was a basic light cake, very similar to a genoise. My purpose was to find something that could be used with filling/icing, so I did not want a too sweet cake. I modified the recipe based on comments on the website, mostly, reducing the amount of sugar in the batter (225g instead of 300g) and the cooking manner (instead of 60 minutes at one temperature, I did 30 minutes at 250 degrees, 30 minutes at 300 and 10 minutes at 350). The batter did not rise as much as I expected, but it looks good, so maybe I should try with a smaller pan or more batter?!?!?
The texture looks, feels and tastes good. It was moist enough that I didn't feel like I was eating sand. The taste was very subtle, although the powder sugar I put on top helps a bit. Since the purpose was for me to find something that would go well with a filling or icing, I'll have to experiment. I tried a bite with nutella but it was too overwhelming. I tried another with strawberry jam and it was much better. I think this is definitely a keeper.
Technical questions/issues
1. I wondered about the cooking style. When you raise the temperature during the baking process, do you leave the cake in the oven? I did and it came out ok, but I was wondering...
2. Converting oven temperatures is not too hard, there are many references out there. However, converting "a glass of milk" or "a glass of oil" is much harder. The glass of milk turned out to be (I hope) 125 ml while the oil had to be weighed at 115g.
2. Converting oven temperatures is not too hard, there are many references out there. However, converting "a glass of milk" or "a glass of oil" is much harder. The glass of milk turned out to be (I hope) 125 ml while the oil had to be weighed at 115g.
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