i never expected to complicate the most perfect and easy-to-do ROSE’S heavenly CAKES: Whipped 01 Cream Cake (page 29). these takes are proof that you must follow the recipe as written, at least the first time.
on the first take, i asked my youtube students to attempt this cake on their own. the results were flat rubbery; the cake collapsed as a rubbery chewy shoe sole. i spent 1 hour interrogating the type and measurements of each ingredient, nothing out of the ordinary. i spent another hour interrogating techniques. then later to find out the pan used was a ceramic fluted tube pan and that it took near twice the amount of time to bake. for this cake, a ceramic cake pan does not conduct heat fast enough to set the cake prior melting it away thus collapsing while baking. use a metal pan as written on the recipe.
on my second take, we made this cake as a 3x batch. folding the flour was near impossible with all this volume with my 7 qt mixer bowl. as i panicked in despair watching my batter deflate, i resourced to return the bowl to the mixer and let the mixer whip it. the flour was beautifully incorporated, but there was a loss of 20 percent of volume. needless to say, this otherwise gorgeous ultra airy melt in the mouth cake, 20 percent compacted, was still delicious. here is the proof:
and here is the close proof:
if you ask me if i will follow rule #1 of cake baking (“follow the recipe as written, at least the first time around”), the answer is probably no. i will probably never know what the perfect Whipped Cream Cake is like, but if you do want to know, you know what to do.