NOTE: My Correct Address is in my signature (just remove the spaces).
On 21 Aug 2004 10:51:54 -0700, (armitageshanks)
wrote:

>Please can someone help me. I keep trying to make cakes and they are
>an absolute disaster. Tonight i tried to make Bakewell tart and had
>the same problem again. They look great in the oven and spring back
>when touched but as they cool they sink and go flat and when i cut
>into them they have a rubbery texter. What am i doing wrong? I follow
>recipes to the letter and still they come out wrong.
>
>Please can someone help.

That was how my mother in law's cakes were. She never used any baking
powder or other leavening ingredients. She also wasn't very good at
making egg whites stiff enough to keep them light.

What are you putting in your cakes to help them rise?

--
Davida Chazan (The Chocolate Lady)
<davidac AT jdc DOT org DOT il>
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~