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Thursday, April 9, 2015

Mrs. NgSK's Butter Cake

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.


2 comments:

  1. 我也喜欢这个牛油蛋糕。湿润好吃。

    ReplyDelete
    Replies
    1. Joceline,

      是啊,可是比较多工,所有有时偷懒我还是会用全蛋法。

      Delete

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