I followed a new recipe for a sponge cake (Sour Cream Sponge Cake) by James Peterson.
The only tweak I made was to include some lemon zest in with the sour cream. When I combined the yolk mixture with the whites, I attempted to pipe the batter into ring as he suggested. However, the batter was too runny and I ended up baking it in a pie round, and the rise wasn't what I had hoped for (assuming because the batter was runny).
Has anyone made this type of cake which was runny, and found a solution? Would the minimal moisture from the zest make the cake runny?