Thank you.
I am beginning to undetsrand the critical relationships of particle size, moisture, and air content. The air is in the creamed butter and beaten egg whites, so how much the butter is creamed impacts how stiff the eggs need to be. From there the addition of catalyst (baking powder) is important, but secondary. I should have taken more accurate note on how full the pan was.
I slightly over baked this one, was nervous, toothpick came out clean on the last one but collapsed. Went till I was confident it was springing back in middle and there was no jiggle. The crust is a little thick on the sides and its a tad dry bit still holds together.
I want to try red velvet next.
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