Oh my gosh! My cake rose like a soufflé, then crashed. It's oily and feels gooey, though the crust is very brown. I did beat the heck out of it because I thought my mixer wasn't doing a good job. I will try again with gentle mixing and folding. Many thanks! By the way, would a better flour than all-purpose work better on a pound cake? I will try anything because the flavors were divine and the look is dramatic (Pati Jinich's Tiger Cake),

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