I've just baked an experimental cake the experiment being the cake is the squidgey chocolate cake from delias Chocolate book with cornflour replacing the cocoa powder(the cake has to be gluten free), now I've just tried it and basically it worked but I found quite an eggy bit at the bottom of the sponge, I think it maybe because the mixture had settled a little before I baked it, does anyone think it may because I used cornflour? I need to know quickly as I'm making the actual cake tomorrow and I dont know if I should just sack it and make a normal cake (this means my husband cant have any) or risk it it might work.
answers on a post below please

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