|A very technical drawing*|
HoHA! Sez I. I'm going to make it again and THIS time I'm going to make sure I have a nice, uninterrupted (hahahahaha) chunk of time so that there is no forgetting nuthin. And, thusly, I did so.
However, upon removing the baked cake from the oven, I discovered Exhibit A.
The leavening agent is baking powder with a catalyst of baking soda. I have been baking for a fair amount of time and although I am not of a scientific nature, I do know that, if you add your carefully measured ingredients (all in-date, nothing expired or close to being so), you should get similar if not identical results. Same oven. Same weather conditions, same Moon moving into the path of Saturn. I also know that, leaving baking powder/soda to sit within a batter can sometimes enhance the rise - but the trick is BATTER, not a pile of dry ingredients.
So, my dears, you of the high baking skills, what happened? I am hoping to make many more of these cakes because they freeze well and, you know, zucchini. But I would much rather freeze the cake kind of cake as opposed to the pancake kind of cake. Thoughts? xoxoxo
(Both exhibits were equally tasty. Ergo the technical drawing.)