Comments on: Blue Cornmeal Cake

By: foododelmundo

foododelmundo — Thu, 27 May 2010 22:00:35 +0000

WOO-HOO!!! I am too and even more excited that you came back to let me know!
~Mary

By: Elyse Terrell

Elyse Terrell — Thu, 27 May 2010 20:45:05 +0000

So glad I tried again – great flavor and texture!

By: foododelmundo

foododelmundo — Thu, 20 May 2010 02:28:15 +0000

You GO GIRL!
That’s the spirit!!!!

By: Elyse Terrell

Elyse Terrell — Wed, 19 May 2010 21:21:50 +0000

Thanks trying again this weekend!

By: foododelmundo

foododelmundo — Mon, 17 May 2010 13:02:01 +0000

good morning Elyse – yes, I skipped that part because I love pecans and put them ALL in my cake – both times. I think next time I’ll even throw in a full cup – YUM! I try hard not to copy recipes verbatim, and give the reader what I actually did in the kitchen to get the final product. I think/hope I avoid any copy-right issues that way.
If I recall, my dense problem was from under-whipping too many whites all at once – the second time was the charm. Which seems to be the case more often than not with her cakes. But as I progress and get to know her style and quirks a little better I’ve had more luck (Sky High Chai).
Thanks for the Cream of Tartar tip – I’ll use it for the next go-around.

I do hope you’ll try it again – the flavor was subtle, different and truly one of my favorite Sky High cakes thus far.

By: Elyse Terrell

Elyse Terrell — Mon, 17 May 2010 12:33:25 +0000

Thanks for sharing this recipe on line!
Made this last night and also had the dense problem! I was sick about it and started reading all the recipes I could find with cornmeal, and then reread the original recipe agein twice, only to find I skipped over the line which I do not see here in the posted recipe, and is as follows:
Chop 1/2 cup of the pecans and set aside for decoration. I had used the whole 3/4 of a cup inside my cake last night.
Also from past experience egg to whites whipped too stiff can cause a poor end result. I added a pinch of cream of tarter help whip mine.

By: foododelmundo

foododelmundo — Fri, 12 Feb 2010 22:56:03 +0000

Oh Whitney – what a disappointment – I’m so sorry!
I have a few scenarios that may have played a part.
The first time I made one of Sky High cakes the batter was very similar in that you had to fold in egg whites – I didn’t put much thought into it and had a lot of runny egg whites at the bottom of the stiff egg whites and poured the whole thing in, folded it in to incorporate – shoved them in the oven and CRAP if they weren’t the most dense cakes on earth! I was pissed – how could this happen – to ME!? I threw them out and blamed the recipe. UNTIL this recipe – I thought to myself “self” here is the same type of cake – follow the directions carefully – I only had a tiny bit of runny egg whites and did the same thing – and had the same results – threw them out and made them again immediately and beat the whites in two separate batches so there was nothing running anywhere – and VOILA – I had success!
Other possibilities might be you over incorporated the eggs, stirring too much, thus taking the air out of the whites or used regular flour instead of cake or over-baked it. Those are my thoughts – I do so appreciate you coming back here and letting me know! ~Mary

By: whitney

whitney — Fri, 12 Feb 2010 14:24:23 +0000

i made the blue cornmeal cake last week and it was the dryest, most dense cake i have ever put together/tasted.

what could i have done wrong?

By: Danielle

Danielle — Fri, 05 Feb 2010 22:02:25 +0000

Wow! Cornmeal, chiles and caramel!?! You have knocked me out once again! Wow Mary!

By: Errin

Errin — Thu, 21 Jan 2010 17:38:18 +0000

MMMM….I am always wondering about substituting blue cornmeal for yellow. Now I know it can be done with beautiful results. Thanks!