Today I made a cake...from scratch. Ok, I've done this before. But I thought it was an accomplishment that I had all of the ingredients I needed without any trips to the store.
I haven't made this specific cake before and I have a question....
It called for 4 egg whites stiffly beaten.
I am kind of impatient. I beat the eggs and they were white and I think they were getting there.
Well, I thought they WERE there, but when I dumped them in the rest of the mix to "fold" them in, it was still a little runny.
Also, I folded for a minute, but it didn't seem to be mixing like it should, so I just full on mixed it in.
Is this a big deal?
Also...could this be why there are lots of bubbles on the surface of the cake?
Will these bake out? I guess time will tell.
(I swear I just cleaned my oven....on second thought, it might not have been that recently. I remember complaining to Joey while I was doing it...lets pretend. Can you see in the back where I didn't do a very good job in the first place? Haha...)
One last question.
When a recipe calls for a can of corn...is it a big deal to substitute it for a can of cream corn?
Help! I'm about to do it....stop me if I shouldn't. (It's for a soup...so that's ok, right?)