June 25, 2018 at 9:38pm

I have a recipe with reverse creamkng method but separately whipped part of the egg whites. I also notice that this particular recipe uses half the amount of liquid compare to several other recipes using the reverse creaming method. I baked twice, both time the batters and the cakes were looking nice but when cut, the baked cakes were dense. I baked in 325 degree for 35 min using 8 inch pan. What did I do wrong?
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