Semolina cake

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Permalink Reply by Karen Marie on July 22, 2010 at 4:12am

Some basics for baking:

Make sure all ingredients are at room temperature especially the eggs and butter.
Cream the butter and sugar until it is light and fluffy..this will take 6-8 minutes on high speed not 3-4...it is almost impossible to over cream butter and sugar.
Make sure the eggs really are added and incorporated one at a time and scrape the batter after each addition.

I am not sure if there is something wrong with the recipe because I am used to measuring in pounds and ounces but the proportions seem right. The onlky thing I would ask your friend about is what type of semolina...is it the flour or the coarse grain? That may make a difference too. Good luck!

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Permalink Reply by Rina Kwok on July 22, 2010 at 5:52am

Karen Marie said:

Some basics for baking:

Make sure all ingredients are at room temperature especially the eggs and butter.
Cream the butter and sugar until it is light and fluffy..this will take 6-8 minutes on high speed not 3-4...it is almost impossible to over cream butter and sugar.
Make sure the eggs really are added and incorporated one at a time and scrape the batter after each addition.

I am not sure if there is something wrong with the recipe because I am used to measuring in pounds and ounces but the proportions seem right. The onlky thing I would ask your friend about is what type of semolina...is it the flour or the coarse grain? That may make a difference too. Good luck!

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Permalink Reply by Rina Kwok on July 22, 2010 at 5:57am

Thank you karen, I follow all the steps carefully and the semolina is the coarse grain but I really don't know what has gone wrong? I will try for the 4th time and see whether I am successful.

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