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Mom Mom's Red Velvet Cake/Butter Cream Icing

Just double-checking on the flour measurement: That's 2 1/4 cups sifted cake flour -- not 2 1/4 cups cake flour, sifted?

Better yet, can someone give me the grams/ounces? (I HATE volume measurements! Why don't we weigh our ingredients in this country? -- it's vastly simpler and more accurate!)


Jan 15, 2010
guajillo55 in Home Cooking

Olive Oil Cake

jambon, Myself, I wouldn't venture to make 1 cake, let alone 5 cakes, based on this recipe. If the pan size is wrong, who knows what else is off?

Googling olive oil cake will give you a plethora of options and probably a more reliable recipe. Here are a few that sounded good to me:

<a href= Oil Cake with Poached Peaches in Rosemary-Honey Syrup</a>

Michael Chiarello:
<a href= Oil Cake (with orange flavorings and fresh rosemary)</a>

Aglaia Kremezi in Bon Appetit:
<a href= Almond, Yogurt, and Olive Oil Cake</a>

Dec 08, 2008
guajillo55 in Recipes

Olive Oil Cake

As AndyGT said, the instructions for the pans is way off. Why hasn't this been fixed? It's a much larger "error" than the cornmeal/polenta issue. (And anyway, it was perfectly fine to list polenta and not cornmeal to indicate the grain. Polenta does not necessarily mean a final, cooked product.)

A 13 x 9-inch baking dish holds 16 cups. A 9-inch round cake pan holds only 6 cups. No way you can use these pans interchangeably. Making this cake in the larger pan would probably give you a large cracker. Accurate substitutions for the 9-inch cake pan would be an 8 x 4-inch loaf pan or an 11 x 7-inch baking dish, both of which are 6-cup pans.

Dec 08, 2008
guajillo55 in Recipes

Chicken Parmesan

jkeen -- thanks for the tip on pounding the cutlets.

Agree with the comment about the lame use of "slacker" here. It's not clever, and it sounds unprofessional. How about just saying, "for a quicker version" or "to save time"?

Oct 29, 2008
guajillo55 in Recipes