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advice sought on RLB banana cake


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advice sought on RLB banana cake

Smokey | May 10, 2004 03:46 PM

I've twice made the Rose Levy Beranbaum Cordon Rose Banana Cake from the Cake Bible. I love chocolate and banana together, so getting this cake right is a goal of mine.

First time--horrible doming, undercooked center, outside perfectly done. I decide to take action. I buy a new house, so that I can use a new oven, and I buy magi-cake strips (or whatever they're called).

Second effort (I take Rose's advice on adding more sour cream to cake and up it to 3 oz. [still less than the max she permits], because I want the cake to last a day or two)--really no doming (the mortgage is looking like its paid off already!), but the center still isn't quite done. Close, far closer than before, but still not done enough, and it falls a bit in the center once removed from oven and cools. And, I think the rest of the cake is done pretty perfectly, so I don't think I should have left it in longer.

Any advice on what I'm doing wrong?

I've got an oven thermometer so I think the temp is pretty true. (The previous oven was pretty old, had horrible hot spots, which I tried to deal with by rotating baking goods, and cycled between temperatures with too much fluctuation--hence the new house!)

I've been using a 9" pan (the requested size), and have wondered if maybe I shouldn't hold out 1/2 cup of the batter just to make the cake a bit thinner in pan?

Would another 2 minutes in the oven (perhaps turning down the oven temp or simply turning it off?) get that final bit cooked without overcooking outer ring?

Should I have left the sour cream amount in the batter to the amount called for in recipe (I think 1 or 2 oz.)?

Any advice appreciated.


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