Table of Contents
Sweetness note – sweeter than Asian cakes, less sweet than typical Western butter cakes. Please do not reduce sugar – 1 1/2 cups is minimum required to make the eggs foamy enough to rise.
You might find that you still need a scale after converting the recipes to metric. For example 280 grams is equivalent to approximately 10 ounces by weight. To convert this to cups will depend greatly on which ingredient you are measuring, as 10 ounces of confectioners’ sugar is approximately 2.5 cups and 10 ounces of brown sugar is about 1.5 cups.
Lovely vanilla and butter flavour without a greasy mouthfeel; Even, elegant crumb – no large tunnels or irregular, crumbly holes; Bakes perfectly flat – no levelling required! As tender as it can be but still be stable enough to make a large layered cake smothered with frosting or piles of cream and berries.
3 x 20cm / 8″ cake pan – 21 minutes (if all one one shelf). Otherwise, put 2 on middle shelf and 1 pan on shelf underneath. Bake top 2 pans for 21 minutes, remove from oven. Move bottom pan up and bake for another 2 minutes then remove.
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