The chemistry of baking fascinates me! I have made this recipe several times and fortunately have never had the batter break. The texture of the finished product is superb.

I always have substituted the 1/4 cup of oil for butter, always make sure the butter is very soft (almost to the point of melting), and I warm the room temperature eggs in very warm water before adding them. This is definitely one batter where you don't want the ingredients to be cool. I may try adding the flour next time to see if that makes the batter even smoother. Thanks KAF!

• Reply