Vintage Banana Cake – Tasty Apron

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I made this today for my sister’s birthday. I consider myself a pretty good baker and my batter was very thick. Since I only had all-purpose flour I followed a recipe I found for substituting that for cake flour. I omitted 2 tablespoons per cup and replaced it with 2 tablespoons of cornstarch. I then sifted the flour five times. My cake didn’t rise as much as a cake batter should but the little I tasted wasn’t as dense as banana bread. I’m thinking either the cornstarch was a bad idea (even though the recipe swears by it) or I mixed the batter to much. Or both. Hoping it’s not a total flop tonight for dessert.

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