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Shirley Corriher recommends 1 tsp Baking Powder for each Cup of Flour

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Joined: Dec 12, 2005


Posted to Thread #14314 at 12:16 pm on Apr 2, 2009

or 1/4 tsp of Baking Soda (as it's 4 times as strong). Too much rising agent can cause large air bubbles which then burst. This recipe uses 1 1/2 C cake flour (which has even less gluten than regular flour) with 2 1/2 tsp of baking powder.
That exceeds her standard recommendation by a full teaspoon. However, that doesn't explain why this recipe worked for others.

She also said that too low of heat can cause a cake to collapse, so I don't think lowering the temp to 300 is a good idea yet.

I guess the recipe author went with more rising agent because of the heavy ricotta, but you might try reducing it or else baking it in a 8x8 pan instead and see if you get the same reaction.

One other thought might be the moisture content of the ricotta. I've had some that are almost solid...and others that are very watery.

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