Yet again, the Sugar Cube Cookbook was pulled out and a delicious recipe made. My newest baking adventure friend and I decided on the ‘Le Almond’ recipe, which is a moist almond cake topped with homemade lemon curd and berries <slobber>.
The only small problem? I forgot to add the vanilla extract to the cake batter. It wasn’t until the cakes were almost done that we noticed the middle caved in. I may have chastised myself for a good five minutes after that. Thinking on our feet, we flipped the cake over and hid the imperfection. Us sneaky little bakers!
But really, is vanilla extract considered a leavening agent or was it a high altitude issue?