Baked the famous Mrs. NgSK's butter cake last night ..... not the first time but still in love with the no-crack top and velvety texture.
Here is my adaptation:-
◇ Cut down sugar to 170g
◇ Replace 200g self-raising flour to 200g plain flour + 2 tsp baking powder
◇ 170C 40 mins, change to 160C for the last 5-8 mins when the top has browned.
我也喜欢这个牛油蛋糕。湿润好吃。
ReplyDeleteJoceline,
Delete是啊，可是比较多工，所有有时偷懒我还是会用全蛋法。