An eggless flop

The photo of the cake on this blog looked SO good! I scrolled down for the recipe, read through it and sat back with a thought... "Icing sugar in a pound cake? Will it work?" I'm used to baking with castor sugar in cakes, not icing sugar. Icing sugar was for other things. (The original recipe actually says powdered sugar which is icing sugar here in Malaysia.) 

I did some research on the Net and found that you can make a pound cake with icing sugar. In fact, there are more than a couple of recipes for it. I found other websites that say you cannot use the two sugars interchangeably, while others say you can but within reason. 

For awhile, I toyed with the idea of substituting the icing sugar with castor sugar. Castor sugar weighs approximately a hundred percent more than icing sugar. The basic rule is 100g icing sugar = 200g castor sugar. Oh my... such complication. So I stuck to the icing sugar in the recipe and cut the recipe into half... just in case.

It's a good thing I did, because it flopped! While the sides had a lovely cake texture and flavour, the middle was worse than the Sweet Orange Cake from yesterday. Boo hoo hoo...

Can you see the moist layer at the bottom?

My mistake I think. it was rising so well and I had to open the oven door half an hour through the baking time to check if it was done. Or did I use the wrong baking tin size? 

Rising so well in the oven

Note: I didn't have curd in the fridge, so I made my own buttermilk with the milk, water and the juice of a lemon. That was the only change I made to the original recipe. You can find the recipe at Swapna's. If you do get around to trying it, let me know. I'd love to know how it turns out.