I have tasted my friends semolina cake and it was really good. She gave me the recipes but it did not turn out that well. The cake rise up well but sinks in the middle after coming out of the oven. I have tried it out with different oven temperatures but were not successful. Is it something wrong with the recipe?
500gms butter
2cups of castor sugar
1/2cups of brown sugar
8medium size eggs
2cups of self-raising flour
2cups of semolina
100grams of ground almonds
2tbsp of brandy
Butter and sugar is cream together follow by the eggs one at a time.and then the dry ingredients.
oven temp is 180C for 45mins.
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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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