Originally Posted by CakesbyOma
OK Debby, at least I'm not the only one who can't get the cake to rise! Made the cake and custard exactly like the recipe states, (although it seems to call for a lot of custard and when my cake wouldn't rise, I thought there was a printing error) and the cake didn't rise at all! It was flat, heavy but very tasty. I couldn't eat very much but my dogs (Newfies) loved, loved, loved the cake! So what am I doing wrong? Temp was a little colder that 75 degrees, but everything else was exactly as the book specified and I cooked the custard, then cooled it overnight in the fridge. Came out perfect, nice and stiff. Any ideas where I goofed? I would really like to give it another try.
I wondered the same thing-- the amount of the custard. 2 cups is a lot of additional ingredients to be "optional", don't you think?
Although I don't know, it sure is yummy. What would adding some more baking powder, or the addition of baking soda, do to the mix? Anyone? I'm still figuring out the chemical reaction side of scratch baking.