- C), thenreduce to 285°F (140°C)and bake for another40–45 minutes, or until the top is golden and a skewer comes out clean.
Step 6: Cool & Serve
- Let the cake cool in the pan for 10–15 minutes.
- Remove from pan, peel off parchment, and let it cool completely.
- Refrigerate for a few hours for best texture.
Tips:
- Don’t skip the water bath– it gives the cake its signature moist, fluffy texture.
- Use room-temperature ingredients for best results.
- Dust with powdered sugar or top with berries before serving!
