well, well, well….where do I start…..
I’m rather at a lose of words, I mean I cant say I like this cake, I tried a dime size piece of it, and then gave it the ‘ol heave-ho to the trash.
The only thing I can think of is that I was one egg white short, using 5 rather than 6, but my eggs are from the farm, larger than what you see in the store, so I figured I was OK. Maybe this wasn’t the case….I did use peaches though instead of nectarines, maybe the cake Gods are upset that I did that…hummm….
I baked it for 55 minutes, and it was clear that wasn’t set, but I’ve seen that before, and its alway bite me in the ass in the past. So, I pulled it out, as I didn’t want to risk it burning (it was getting VERY golden on top) so I let it rest in the springform for about 45 minutes, to allow for complete cooling. And as it say, it sank (along with my expectations) The flip worked well, it was a gooey mess, but thats OK, and as I pulled the top (well bottom) of the pan off the top of the cake, it just wasn’t pretty at all. Almost like its too much butter and brown sugar.
I tried to cut into it today (baked it Monday) and it was just so moist, and not cooked, I was so bummed….I imagined that a “chiffon cake” would be super light and fluffy, so I was looking forward to it…so bummed!!!