Hey Valerie, thank you for the kind appreciation too :D Currently I don't have a printing prompt / function, but you can go to my recipe site here: bakeomaniac.com/butter-cake-recipe-tea-version/ right click and print :-)! Hope that helps!!
Hey Adrina! Using self-raising flour is a good alternative to the flour. Make sure to omit the baking powder then. It won't affect the texture of the cake :-)
Hey Melia, it's likely that the eggs are cold. If they are at room temp, just continue mixing! It probably just needs slightly more work for the eggs to be incorporated :-)
Hey Jenny! Good question. It doesn't matter that much if it differs by plus minus 10 - 15g. But if its a difference of 20 - 30g onwards, then i would suggest weighing the eggs. In this case, yours is okay :-)!
That's a good question! The least I used so far before was 140g without affecting the texture. I think you can try 140g first, and then reducing it from there if you still find it too sweet subsequently! I would also suggest the egg white whipping method if its convenient and if the sugar is being reduced beyond 140g since the egg white will help to sustain the structure in place of the sugar :-)!
Thank you for sharing. How can I get a printable copy of the recipe please?
Hey Valerie, thank you for the kind appreciation too :D Currently I don't have a printing prompt / function, but you can go to my recipe site here: bakeomaniac.com/butter-cake-recipe-tea-version/ right click and print :-)! Hope that helps!!
Can I use self raising flour instead? Will it affect the texture of the cake?
Hey Adrina! Using self-raising flour is a good alternative to the flour. Make sure to omit the baking powder then. It won't affect the texture of the cake :-)
@@bakeomaniac thanks for the reply!
Sometimes after adding eggs, batter wil curdle up. If this happens, what should I do?
Hey Melia, it's likely that the eggs are cold. If they are at room temp, just continue mixing! It probably just needs slightly more work for the eggs to be incorporated :-)
Do I need to tap and overturn my cake after taking out from oven? TIA.
Hey GT! Not absolutely necessary to do so, it's optional since its not egg-white based like a chiffon :D
Is granulated sugar the same as caster sugar?
Hey Joanne, it kind of is the same, except granulated sugar is coarser. Nonetheless, for this recipe, they can be used interchangeably :-)
can use soy milk?
Yup you sure can :-) Just make sure it's at room temperature and it should mix in well!
Hi Javier, does the size of the egg matter, mine is about 75g
Hey Jenny! Good question. It doesn't matter that much if it differs by plus minus 10 - 15g. But if its a difference of 20 - 30g onwards, then i would suggest weighing the eggs. In this case, yours is okay :-)!
@@bakeomaniac thanks a lot Javier
What is the maximum amount of sugar that I can reduce for this recipe?
That's a good question! The least I used so far before was 140g without affecting the texture. I think you can try 140g first, and then reducing it from there if you still find it too sweet subsequently!
I would also suggest the egg white whipping method if its convenient and if the sugar is being reduced beyond 140g since the egg white will help to sustain the structure in place of the sugar :-)!
@@bakeomaniac thank you!