Downy Yellow Butter Cake
Posted: 04 April 2009 11:37 AM   [ Ignore ]
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Hi all, I came across this recipe from Rose on You-tube and thought it sounds good.

I’m planning to bake this tomorrow, please help me with below queries:

- I was told I can substitue 1 cup of cake flour with - 3/4 cup + 2 tbsp all-purpose flour + 2 tbsp corn flour?

- the recipe calls for 3 cups (10.5 oz) sifted cake flour… and 1 1/2 cups (10.5 oz) sugar… how come they have the same amount in Oz.? Please let me know the weights in grams smile

- if am using salted butter (cos I have one in the fridge), how much salt should I add?

- I just bought a Silicone baking pan, but I read about its drawbacks…. should I exchange to a normal pan instead?

Thanks all for your valuable time & advice.

Best Regards,
sandy

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Posted: 05 April 2009 03:53 AM   [ Ignore ]   [ # 1 ]
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Thanks alot Freshkid… this is definitely helpful.

I went to get the Silicon baking pan exchanged and bought the cake flour this morning.

I’m gonna start baking soon…. and my daughter wanted to help me too.

Have a nice day ahead.
Best Regards,
Sandy:)

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Posted: 05 April 2009 10:15 AM   [ Ignore ]   [ # 2 ]
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Thanks Julie..

I have successfully baked this delicious butter cake… I like the fine texture. I used a 8x2” pan for 2/3 of the recipe and it turned out well smile

I posted a photo to show you guys… am gonna share with my colleagues tomorrow ;p

Thanks for helping me.. Enjoy your day!

Best Regards,
sandy

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Posted: 05 April 2009 11:38 AM   [ Ignore ]   [ # 3 ]
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Oops.. I don’t know how to shrink my photo smaller enough for the Avatar…  tongue wink

Wait till I figure out how tomorrow…

Am tired and gonna sleep now shut eye

Chat again,
Bye…

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Posted: 07 April 2009 09:24 AM   [ Ignore ]   [ # 4 ]
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Thanks all and well noted.

Btw.. I have some TOP’s organic unbleached baker’s flour, do you have any recipe that I can make use of it? Can I use it for muffin?or

Thanks for valuable advice.

Enjoy your day!

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