I tried making my pineapple cake today, doubling the recipe of my basic yellow cake, using the DaVince Pineapple syrup for the liquid.
Well……., the cake is delicious, but did not raise to the expected 1 1/2 inches, it only made it to 1 1/4 inch. That 1/4 inch affected the texture a bit, making it more dense (not as light). Needless to say, I was a bit disappointed, but I learned a valuable lesson. Just because you were successful with one layer, doesn’t mean doubling it will get you the same result.
The layer above is the single layer recipe, and this one measured 1 1/2 inches, and had a much lighter texture. What a difference!!
My first reaction was to go to the net for info regarding this matter. That in itself was a blessing as I found out I was not alone. I also found out that many factors affect the outcome of doubling the ingredients- the various weights of flour, sugars, and liquids, even eggs can affect the final product.
So…, I will simply make one layer at a time. Of course, the present cake won’t be too hard to swallow, as I threw in a bit of coconut with the filling, and added some tinted coconut on the top for my presentation.
I have made the changes in the e-book, so you might want to check that out sometime.
The strangest thing of all that comes out of this is that the chocolate cake recipe is not affected at all. It always raises high and gives me beautiful layers. All I can figure out is that there has to be a chemical reaction going on between the cocoa and the remaining ingredients. Hummmm??????????
Always striving to improve- J