Hi, I baked a pound cake 2 weeks ago using a recipe which called for melting the butter instead of creaming it. The cake turned out perfect - moist, nicely shaped and all.
However, I attempted the same recipe a week later and it turned out disastrous. The bottom was horribly dented and there were “sad streaks”. I attempted 3 more times with no improvement at all. Admittedly, I used a different cake flour (Flour B) from the first attempt (Flour A) but everything else remained the same. It’s also strange that when I used Flour B for another recipe which involved creaming the butter, the cake turned out perfect.
I’m hesistant to use Flour A because it’s an overseas brand and not always available.
I have made many pound cakes previously and this is the first time I’m having such “dented” cakes. I’d be really grateful if anyone can explain this phenomenon.
Horribly dented bottom
“Sad” streaks seen
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