On 12/19/2017 9:25 AM, graham wrote:
> On 2017-12-19 8:53 AM, Casa del Sol naciente wrote:
>> On 12/19/2017 8:18 AM, graham wrote:
>>> On 2017-12-18 3:12 PM, Casa del Sol naciente wrote:
>>>> On 12/18/2017 2:38 PM, graham wrote:
>>>>> I've just taken it out of the oven and it doesn't look too bad.
>>>>> However, I think I used too much Nutella and next time it will only
>>>>> be a very thin smear on each layer. I don't think my grandson will
>>>>> complain:-)
>>>>>
>>>>> https://postimg.org/image/3tp16isfl/
>>>>
>>>> No doubt, that is flat gorgeous!
>>>>
>>>> Art food.
>>>>
>>> Thanks! Doesn't taste bad either! I ate the "bun" made from scraps.
>>> My son's family got the main one.
>>
>> The thing about baking is that it keeps on giving, presuming anything
>> was left for breakfast...
>>
>> The altitude here (6100' ASL) plays the devil with my efforts mostly.
>
> You just have to reduce the leavening agent a bit and increase the oven
> temperature by 10-20F.

I seem to be rather clueless at getting that right on a regular basis.

Maybe because we moved here from a much lower elevation - 3,200 feet.

> I'm at ~3500' and I have had to change the classic English Victoria
> Sponge recipe by using about 30% plain to 70% SR flour to prevent the
> sponge from collapsing.

Thanks for that.

The book we work with is certainly some help, but it's always a bit of a
guessing game when I get to making a floury mess....

%-/

https://www.amazon.com/Pie-Successfu...SIN=0060522585