Comments on: Red Wine Cake from Sicily

By: wilmaj43

wilmaj43 — Fri, 13 Nov 2009 18:25:16 +0000

I just returned back to the states from Sicily. I bought a cookbook while there, and it
is all in gs, kgs, etc. etc. Where can I get a conversion chart to American cooking
measurements????

By: Elyse

Elyse — Mon, 04 May 2009 05:06:36 +0000

Mmm, wine, wine, wine! Sounds great. I love that the wine is used in the cake and the chocolate. How fabulous!

By: Sonia

Sonia — Sat, 02 May 2009 15:53:46 +0000

Hi Anna,

I’ve answered to the questions in the email and I think we do use different baking powders.

To sum it up for your readers we have “cake baking powder” and that’s probably where we compensate your cake flour.
In fact the cake is supposed to be soft and light, so probably using cake flour is a good idea to compensate the lack of cake baking powder.

I’m glad you plublished it, my mum is very proud of me now even if I’m not the author of the cake! (ah… mums)
;D