There are several cakes that don't have flour in them, and that is actually what contributes to them being so dense and moist. I have a couple French recipes that are like that. They make a very dense and rich cake.
On Fri, Nov 19, 2010 at 5:53 PM, Linda Norton <patli...@verizon.net> wrote: > Thanks. Is this like the sponge cake that I see the recipe for? This cake > seems to be very dark and actually black and brown through it, very heavy > and moist. Like the eggs and the sugar gotten blackened because it was > baked. This recipe that I have doesn't seem to have flour in it. I'm not > sure if it's wrong that's why I'm asking for help. > > Linda > > -- Benjamin George Landscape Architecture & Environmental Planning Utah State University -- To unsubscribe from this group, send email to azores+unsubscr...@googlegroups.com. Follow the confirmation directions when they arrive. For more options, such as changing to List, Digest, Abridged, or No Mail (vacation) mode, log into your Google account and visit this group at http://groups.google.com/group/Azores. Click in the blue area on the right that says "Join this group" and it will take you to "Edit my membership."
