Okay, I tried this recipe today and tasty as it is, I baked mine for a full forty five minutes, in the middle of the oven with accurate temperature. Ha ha!
The batter came up over the 9 x 13" cake pan. I had to add foil around the edges so as not to burn. My test skewer came out clean.
It was so fluffy, just like a souffle, wow!
One minute after taking it out of the oven it deflated and fell in on itself. It went from about 3.5" high to about 1" high. The outside golden brown "crust" is chewy and the center is just like pudding but stays together and can be cut.
Is this the way it should be? It isn't very pretty. I couldn't serve it as a dessert. What did I do wrong?
How long did you hand mix the batter? I did it till the mixture was just incorporated, did not over beat the batter.
What's up with this?
Help, please
peace
EDIT: So should the amount of lemon be by weight or volume? I think that is the problem. I used two 22oz. by volume and took away the two oz. overage.
So which is it, please? I think I just waisted some good lemon filling.
Last edited by ube quilting; 12-15-2013 at 09:03 AM.