Last post I share the “towel wrap” trick. I also told you that I baked the cake at 340 degrees for about 40 minutes. This time I tried baking the same recipe (single layer) at 345 degrees, for 30 minutes- the difference was very evident, cracks.
However, these are definitely crack you can live with, as they are not more than a 16th of an inch deep.
I did not grease or flour the sides of the pan, as I have found that the recipes I make with Splenda and lots of eggs raise better just using a parchment insert. Since this pan is 2 inches in depth, you can see that the cake rose nicely.
Here is a side view of the layer. It baked very even. You can also see that the few drops of yellow food coloring took care of the “oat flour” color quite nicely. They’ll never know! 🙂
PS-Today I have made a peach filling, and will combine it with the Citrus whipped cream frosting. Yummmmmm!!!!! I can’t wait to get into it.
Here is the one layer version to practice with.