So... I made the cake..
I ended up making half of the batter the recipe calls for and baked in a 6" round cake pan.
I made a few mistakes.
1. I managed to overbeat the eggs whites. So I ended up adding extra 15 g of egg whites into the overbeaten egg whites and while it did help a bit, I'm not sure it solved the issue lol.
2. I think I've somehow underbaked it.
I baked at 160 C (325 F) for about 45 min amd then checked for doneness.
The skewer came out clean, but when I pressed on the top of the cake, I could hear foam breaking/popping underneath which gave me an impression it wasn't set/fully baked yet?
So I baked for another 7 min afyer which I just took the cake out because it was very dark already. I could still hear the foam popping when pressing on the top of the cake though - does anyone know what happened here?
The cake did fall down a bit at this point.
The sides that are sticking out like a mushroom (see photos) are very firm/hard crust.
It's now inverted and cooling. So I am not sure yet what I managed to produce 😅
I am making this for a birthday cake tomorrow (yes, I'm so late 🤐🤐) so I will probably be doing another one tomorrow.
I would greatly appreciate ANY SUGGESTIONS!
Thank you very much!
I'm including some pictures.
P.s.the batter came about 1 inch from the top (using 6x4" pan) when I poured it into the pan
Edit: UPDATE:
The cake turned out delicious! Despite the whites being overbeaten (whoopsy).
I made a layered cake (3x 3cm thick) with Hermes Lemon cream, mascarpone+whipped cream filling with strawberries.
I have made too much lemon cream, so I'll have to make another cake for the weekend 🤣🤣🤣
