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I am on the recipe lab, and all of my h1, and h2 headers are aligning properly. In the beginning, my h3 headers were aligning properly but now they are indenting. I have checked and rechecked my code but it all looks like the others. I don’t know what I am doing wrong.
Your code so far
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<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<meta name="viewport" content="width=device-width, initial-scale=1.0">
<title>Italian Rum Cake</title>
</head>
<body>
<h1>Italian Rum Cake</h1>
<p><strong>Italian Rum cake</strong> is a delicious, moist, rum-soaked flavor cake that works well in any occasion, <em>especially</em> Christmas. It is very festive and will leave people screaming for more.</p>
<img src="https://www.marcellinaincucina.com/wp-content/uploads/2022/09/italian-rum-cake-hero.jpg" alt="Italian rum cake photo">
<h2>Ingredients</h2>
<h3>Italian sponge cake</h3>
<ul>
<li>5 large eggs (at room temperature)</li>
<li>3/4 cups superfine granulated sugar</li>
<li>1 tsp vanilla extract</li>
<li>1/2 tsplemon extract</li>
<li>1 1/4 cups cake flour</li>
</ul>
<h3>Italian pastry cream</h3>
<ul>
<li>2 1/2 cups whole milk</li>
<li>1 long strip lemon zest</li>
<li>6 egg yolks</li>
<li>3/4 cup granulated sugar</li>
<li>1/2 cup whold milk</li>
<li>1/2 cup all purpose flour</li>
<li>2 tsp vanilla extract</li>
<li>2 oz chopped dark chocolate</li>
</ul>
<h3>Rum syrup</h3>
<ul>
<li>1 cup water</li>
<li>1/2 cup granulated sugar</li>
<li>1/4 cup white or dark rum</li>
</ul>
<h3>Toasted almonds</h3>
<ul>
<li>1 cup sliced almonds</li>
</ul>
<h3>Whipped cream frosting</h3>
<ul>
<li>1 1/2 cups heavy whipping cream</li>
<li>3 tbsp powdered sugar</li>
<li>1 1/2 tsp vanilla extract</li>
<li>1 1/2 tsp unflavored powdered gelatin</li>
</ul>
<h3>To decorate</h3>
<ul>
<li>Maraschino cherries and chocolate to decorate</li>
</ul>
<h2>Instructions</h2>
<h3>Italian sponge cake</h3>
<ol>
<li>It is very important to be light-handed so that you don't deflate the air that you beat into the eggs. When done correctly, the cake will rise in the middle during baking but then sink to make it mostly flat.</li>
<li>Preheat oven to 340°F/170°C. Butter an 8 or 9-inch springform cake pan, then line completely with parchment paper. Seive the flour and set aside.</li>
<li>Using a stand mixer with the whisk attachment, beat the eggs at room temperature with sugar at max speedfor about 10 minutes. The goal is to make it into a frothy and firm cream. In the last couple of minutes, add in the vanilla and lemon extracts.</li>
<li>Once done, stop the mixer. Fold in the flour a little at a time with a large spatula taking care not to over-add too quickly. Be very gentle moving from bottom up. Do no beat the flour or the cake will not rise.</li>
<li>Pour the mixture into your prepared cake pan.</li>
<li>Bake in the oven for about 25 minutes or until you can stick a toothpick in the center and it remains dry. <strong>AVOID</strong> opening the oven in the first 20 minutes of baking. Once done, turn the oven off and leave the cake in with the door open for about 5 minutes to avoid thermal shoke causing the cake to deflate as it cools.</li>
<li>Remove the cake from the pan and let it cool on a cake rack completely.</li>
</ol>
<h3>Italian pastry cream</h3>
<ol>
<li>Place 2 1/2 cups of milk and lemon zest into a medium saucepan. Heat over medium heat until you see steam rising from the milk. <strong>DO NOT BOIL!</strong> Set it aside.</li>
<li>In a bowl, whisk egg yolks, sugar, and flour until smooth. Whisk in the remainder of the milk. This mixture <em>MUST</em> be smooth.
<li>Remove lemon zest and discard.</li>
<li>Whisk the hot milk into the egg yolk mixture slowly. Stir in the vanilla extract.</li>
<li>Strain the mixture back into the saucepan and place over medium heat. Whisk continuously until the mixture comes to a boil and thickens. Simmer for 1 minute to cook the flour.</li>
<li>Divide the cream into 2 heat proof bowls.</li>
<li>Stir the chopped chocolate completely into one of the bowls.</li>
<li>Using plastic wrap, cover the bowls pressing directly onto the surface to stop skin from forming.</li>
<li>Place in refrigerator until chilled throughout.</li>
<li>Before using, stir until smooth.</li>
</ol>
<h3>Rum syrup</h3>
<ol>
<li>To prepare the rum syrup, you combine the sugar and water into a saucepan and place over medium heat until the sugar is dissolved.<li>
<li>Remove from heat and set aside to cool.</li>
<li>Stir the rum into the cooled mixture.</li>
<li>Set aside until needed. If made in advance, refrigerate.</li>
<h3>Toasted Almonds</h3>
```
It starts at the last h3 Toasted Almonds.
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