Oven temperatures of 175Ad to 190AdC (350Ad to 375AdF) give a tender, moist cake of good volume. ... Sometimes liquid is added to make a softer, more tender cake; however, too much may cause separation of the cake into layers during baking.
|Author||:||Gladys Ellen Vail|
|Publisher||:||Houghton Mifflin Harcourt (HMH) - 1978|