Still enamoured with Rose Levy Beranbaum's The Cake Bible, I selected the Golden Almond Butter Cake as my base. The cake is a snap to make.
I remember very fondly the chocolate sauce from my first Daring Bakers Challenge - the 1,170 calorie per serving Bostini Cream Pie - so I decided to use it again. To make the sauce more viscous, I let it cool to room temperature before slathering it on the almond cake layer.
Lately, I have been measuring my dry ingredients by weight, save for the small amounts of salt and leavening. I'm not sure that the results are that much improved - this attests to the fact that measuring by cups and spoons is sufficient if done correctly (and that is the caveat).
The bigger advantage, in my opinion is the speed that I am able to put a batter together. Take away the chore of sifting into cups and one shaves off lots of precious time. I could also see how the results would be more consistent when ingredients are measured by weight as there is more uncertainty involved in measuring by volume.
And the interview? Results won't be known until mid-May to early-June. Thanks again for your well-wishes, and I would like to ask once more for your good intentions.
Exciting new posts are coming: a survey of some of Vancouver's bakeries, and a Daring Bakers challenge at the end of the month that I am thoroughly revved up about.
My cakes are now baked in 6" x 2" tins, available at Ultimate Baker. I find that any recipe for 9" x 1.5" or 8" x 2" tins can be halved to fit my new smaller tins. I use visual cues for doneness: I wait for the centre of the cake to catch up with the sides. When this happens, I give the cake another 5 to 8 minutes before testing with a skewer. If the cake is at all jiggly, I do not under any circumstance poke the cake. The one time I did, I had the most spectacularly fallen cake. I ought to have taken pictures.