merryb wrote:
> On Aug 25, 4:36 pm, "DavidW" > wrote:
>> heyjoe wrote:
>>
>>> But the real clue is . . . don't overmix your cake batter!
>>
>> Good. That's what I suspected, but with the pretty watery mixture
>> after the cooling that's why I get little spots of unmixed flour. I
>> suppose I could try adding the flour before the eggs.
>
> I would just do as the recipe directed, and just give a couple of
> extra stirs, gently of course to ensure your flour is incorporated.

That doesn't work. You can see little bubbles of white and once you get them
they don't mix in.