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Shirley Corriher recommends 1 tsp Baking Powder for each Cup of Flour
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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Other messages in this thread:
- 14314. Ricotta pound cake - Julia - 12:50am on 04/02/09 (9)
- Julia-what kind of pans are you using? Heavy, thin? Light finish or dark? If your oven - Melissa Dallas - 2:12am on 04/02/09
- I usually use Baker's Secret - they are a light gray color and - Julia - 12:03pm on 04/02/09
- I found this. I'm not sure how much help it is: - Melissa Dallas - 12:07pm on 04/02/09
- Shirley Corriher recommends 1 tsp Baking Powder for each Cup of Flour - MarilynFL - 12:16pm on 04/02/09
- My guess would be also be the moisture content of the ricotta--it varies so much--a lower rack... - charlie - 4:58pm on 04/02/09
- Seems most of us have to bake this cake longer than it says (twice as long in my case). Mine - Shaun in TO - 1:30pm on 04/02/09
- Thank all of you for your help and suggestions! [NT] - Julia - 2:11pm on 04/02/09
- Julia, definitely increase the cooking time until a knife comes out clean - Traca - 7:22pm on 04/02/09
- The perfect ingredient for this cake would be ricotta impastata-a drier whipped version [NT] - charlie - 11:02pm on 04/02/09