I baked the Lemon Curd Cake

A

ann

Well-known member
I tried Emily Luchetti's Lemon Curd Cake, but I wonder if I didn't beat my egg whites until it reached soft peaks. I beat forever at the highest speed on my cuisinart beater and thought it must be there (very thick). My cake sunk in the middle.

OR, was it that I used a 9" square pan that didn't quite have 3" sides.

The meringue folded into the batter forms a very thin crust on top. Interesting.

 
Ann, I also baked the cake and think it was successful. I beat the egg whites

and folded them in without difficulty and didn't form a crust. Mine didn't sink at all. The cake was very delicate and I didn't even try to remove it from the bottom of the spring form pan. The result would have been disastrous.

Everyone enjoyed the cake very much. I served it with a squirt of low fat whipped cream and sliced strawberries.

 
Sounds to me like you overfilled the cake pan, which would slow down the center from being baked,

and hence, could cause sinking. A 9 x 3 inch round pan, which the recipe specifies, holds 12 cups, whereas a 9 x 9 x 1 -1/2 inch square pan holds only 8 cups and a 9 x 9 x 2 inch square pan holds only 10 cups.

Another thing that causes sinking cakes is overbeating the batter.

http://www.baking911.com/pantry/substitutes_pansizes.htm

 
I think you're right Meryl. I did pour everything into the 9-in. square pan. Next time I'll use a

springform pan. I'd rather have a round cake anyway. The cake was still delicious even with my errors.

Thanks for your help,
Ann

 
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